Buttered New Potatoes With Fennel
- Total Time
- About 30 minutes
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Ingredients
- 1fennel bulb, about ½ pound
- 8red waxy new potatoes, about 1 pound
- 1½cups water
- Salt to taste
- 1tablespoon butter
- 2tablespoons finely chopped fresh dill
Nutritional analysis per serving (4 servings)
174 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 4 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stem and stalk ends of the fennel bulb and cut into ½-inch dice. There should be about 2 cups.
- Step 2
Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
- Step 3
Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.
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