BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- 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.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
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Sonu badshah
[email protected]This recipe is a great way to use up leftover fennel. The carrots and potatoes are also a nice addition, and the whole dish is very flavorful. I will definitely be making this again.
Tayyaba Khadim
[email protected]I love this recipe! It's so simple to make and the results are always delicious. I've made it several times now and it's always a crowd-pleaser. The fennel adds a unique flavor that I really enjoy. I highly recommend this recipe to anyone looking for
Yamuna Baral
[email protected]This was a delicious and easy side dish. The fennel, carrots, and potatoes were all cooked perfectly and the flavors were amazing. I especially liked the addition of the fennel seeds, which gave the dish a nice anise flavor. I will definitely be maki
Molla Alamg
[email protected]I'm so glad I found this recipe! It's a great way to use up fennel, which I often have leftover. The carrots and potatoes are also a nice addition, and the whole dish is very flavorful. I will definitely be making this again.
Wadero Ahsan
[email protected]This recipe is a keeper! The fennel, carrots, and potatoes are all cooked to perfection and the flavors are amazing. I love the addition of the orange zest, which gives the dish a bright and citrusy flavor. I will definitely be making this again and
Melva Bulastid
[email protected]I made this dish last night and it was a hit! The fennel and carrots were so tender and flavorful, and the potatoes were perfectly roasted. I loved the addition of the herbs and spices, which really brought the dish together. I will definitely be mak
Miss. Mariya
[email protected]This was a great recipe! The fennel, carrots, and potatoes were all cooked perfectly and the flavors were delicious. I especially liked the addition of the fennel seeds, which gave the dish a nice anise flavor. I will definitely be making this again.
Amir Manan
[email protected]I love this recipe! It's so simple to make and the results are always delicious. I've made it several times now and it's always a crowd-pleaser. The fennel adds a unique flavor that I really enjoy. I highly recommend this recipe to anyone looking for
Sulman Yousaf
[email protected]Delicious and easy to make! I followed the recipe exactly and it turned out great. The fennel, carrots, and potatoes were all cooked perfectly and the flavors were amazing. I served it with a side of roasted chicken and it was a hit with my family. W
Suvo Suvo roy
[email protected]I'm not usually a fan of fennel, but this recipe changed my mind. The braising process mellowed out the fennel's flavor, making it more palatable. The carrots and potatoes were also cooked to perfection, and the addition of herbs and spices gave the
Taha Hussain
[email protected]This braised fennel dish was a delightful culinary adventure. The flavors of the fennel, carrots, and potatoes harmonized beautifully, creating a symphony of taste. The fennel's subtle anise flavor added a unique depth to the dish, while the carrots