Buttered Potatoes With Fennel
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1head fresh fennel, about ½ pound
- 8new red waxy potatoes
- 1½cups water
- Salt to taste if desired
- 1tablespoon butter
- 2tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
372 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 9 grams protein; 1342 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.
Powered by
Preparation
- Step 1
Trim off the stem and stalk ends of the fennel head. Cut the fennel into ½-inch-thick slices. Cut the slices into strips about ½ inch wide. Cut the strips into ½-inch lengths. There should be about two cups of fennel cubes. Set aside.
- Step 2
Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
- Step 3
Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
- Step 4
Pour the vegetables into a serving dish. Sprinkle them with dill and serve.
Private Notes