Buttered New Potatoes With Fennel

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.
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4 servings

Preparation

1. Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
2. Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
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.

About 30 minutes