Fennel and Potato With Caramelized Onions
PREPARATION: 15 MINUTES, COOKING: 30–40 MINUTES
1 pound (500 g) all-purpose potatoes, unpeeled, left whole
12/3 pounds (800 g) fennel, fronds attached
3 teaspoons (15 ml) olive oil
2 large onions, finely chopped
2 cloves garlic, crushed
freshly ground black pepper
1 Cook the potatoes in a large saucepan of boiling water for 20–30 minutes, or until tender. Drain and, when cool enough to handle, peel and thinly slice.
2 While the potatoes are cooking, cut off the fennel stalks and fronds. Finely chop 2 tablespoons (30 ml) of the fronds and reserve (discard the stalks). Cut the bulbs in half lengthwise and thinly slice. Set aside.
3 Heat the oil in a large nonstick frying pan over medium heat. Add the onions and garlic and cook for 8–10 minutes, or until the onions are golden brown.
4 Add the fennel to the pan and cook, stirring, for about 10 minutes, or until just tender. Add the potatoes and season to taste with pepper, and cook, stirring frequently, for another 10 minutes, or until the potatoes and fennel are tender. Stir in most of the chopped fennel fronds, transfer to a bowl and serve immediately, garnished with the remaining fennel fronds.
Each serving provides
177 calories, 6 g protein, 4 g fat (<1 g saturated fat), 28 g carbohydrate (11 g sugars), 9 g fiber, 91 mg sodium
|Fennel and Potato With Caramelized Onions|