Ingredients
- 1 fennel bulb, about 1/2 pound
- 8 red waxy new potatoes, about 1 pound
- 1 ½ cups water
- Salt to taste
- 1 tablespoon butter
- 2 tablespoons finely chopped fresh dill
- Nutritional Information
Nutritional analysis per serving (4 servings)
130 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 7 milligrams cholesterol; 41 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
- Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
- 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.
About 30 minutes
Dining and Cooking