Buttered Potatoes With Fennel

Ingredients

• 1 head fresh fennel, about 1/2 pound
• 8 new red waxy potatoes
• 1 ½ cups water
• Salt to taste if desired
• 1 tablespoon butter
• 2 tablespoons finely chopped dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    615 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 133 grams carbohydrates; 18 grams dietary fiber; 7 grams sugars; 15 grams protein; 7 milligrams cholesterol; 1143 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off the stem and stalk ends of the fennel head. Cut the fennel into 1/2-inch-thick slices. Cut the slices into strips about 1/2 inch wide. Cut the strips into 1/2-inch lengths. There should be about two cups of fennel cubes. Set aside.
2. Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
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.
4. Pour the vegetables into a serving dish. Sprinkle them with dill and serve.

30 minutes