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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish
• 1 teaspoon fennel seed
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 large tomatoes, diced
• 1 pound yukon gold potatoes, peeled and cut into 3/4-inch cubes
• 1/2-3/4 cup reduced-sodium chicken broth or water, divided
• 2 tablespoons Pernod or other anise-flavored liqueur (optional)
• 2 tablespoons finely chopped flat-leaf parsley or fennel fronds for garnish

Description

Braised Fennel, Tomatoes And Potatoes Make A Rich And Hearty Side Dish. Serve As An Accompaniment To Grilled Or Pan-seared Veal Chops, Chicken Breasts And Any Kind Of Broiled Or Baked Fish.

Group Recipes