Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, braised fennel and potatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Braised Fennel and Potatoes is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Braised Fennel and Potatoes is something which I have loved my entire life.
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 recipe, we must prepare a few components. You can have braised fennel and potatoes using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Braised Fennel and Potatoes:
- Get 1 Fennel Bulb, Large
- Take 1 Onion, large
- Get 1/4 tsp Black Pepper
- Take 2 tsp Salt
- Get 3 tbsp Olive Oil
- Take 1/2 cup Water
- Make ready 1 lb Red Potatoes
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. What is Fennel and what can I do with it? Fennel is a super crisp vegetable that can be eaten raw as is or sliced thinly and tossed in a salad.
Steps to make Braised Fennel and Potatoes:
- Set the circulator for 85 C / 185°F.
- Cut fennel lengthwise, thick slices.
- Halve the onion then cut lengthwise into thick slices.
- Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.
- Cook for 40 minutes at 85 C / 185°F.
- Cut potatoes crosswise into ¼ inch slices.
- Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.
- Cook for 25 minutes at 85 C / 185°F.
- Remove all ingredients from their pouches and blend well in a serving dish.
- Serve immediately.
Turns a functional workaday vegetable into the star of the show. The fennel adds a little nose of aniseed but nothing too confrontational. The clean taste of lemon and the grassy notes of parsley keeps this well rooted in the summer. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Add stock, ½ cup water and potatoes and bring to a boil.
So that is going to wrap this up with this special food braised fennel and potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
