Braised Fennel and Potatoes
Braised Fennel and Potatoes

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, braised fennel and potatoes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Braised Fennel and Potatoes is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Braised Fennel and Potatoes is something that I have loved my entire life. They’re nice and they look fantastic.

In a large skillet, heat olive oil over medium-high. Stir in broth, season with salt and pepper, and bring to a simmer. Braised fennel, tomatoes and potatoes make a rich and hearty side dish.

To get started with this particular recipe, we have to prepare a few components. You can have braised fennel and potatoes using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Braised Fennel and Potatoes:
  1. Take 1 Fennel Bulb, Large
  2. Take 1 Onion, large
  3. Get 1/4 tsp Black Pepper
  4. Take 2 tsp Salt
  5. Get 3 tbsp Olive Oil
  6. Get 1/2 cup Water
  7. Prepare 1 lb Red Potatoes

While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest. Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Cut fennel into quarters, remove core and any tough outer layers, and slice finely.

Instructions to make Braised Fennel and Potatoes:
  1. Set the circulator for 85 C / 185°F.
  2. Cut fennel lengthwise, thick slices.
  3. Halve the onion then cut lengthwise into thick slices.
  4. Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.
  5. Cook for 40 minutes at 85 C / 185°F.
  6. Cut potatoes crosswise into ¼ inch slices.
  7. Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.
  8. Cook for 25 minutes at 85 C / 185°F.
  9. Remove all ingredients from their pouches and blend well in a serving dish.
  10. Serve immediately.

Melt butter in a large saucepan or dutch oven. Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper. Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent. Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favourite vegetables. This combo makes an excellent side dish to any main meal.

So that’s going to wrap this up for this special food braised fennel and potatoes recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!