Fennel & Potato Cassola¶
 Serves |
 Total Time |
|---|---|
| 4 | 24 minutes |
Ingredients¶
- 3 baby bulbs fennel
1 sweet onion
2.5 potatoes
some olive oil
2 cup vegetable stock
3 bay leaves- some salt
- some pepper
Cookware¶
- 1 large sauté pan
Instructions¶
Step 1¶
Cut potatoes into 1 inch cubes.
Step 2¶
In a large sauté pan, sauté fennel, sweet onion, and potatoes in olive oil over medium-high heat until they are mostly cooked through, about 10 minutes.
Step 3¶
Add 1 cup of vegetable stock and bay leaves.
Step 4¶
Cook over medium heat until water boils off, about 6 to 7 minutes.
Step 5¶
Add another cup of vegetable stock and continue to cook until vegetables are cooked through, about 6 to 7 minutes.
Step 6¶
Remove from heat, discard bay leaves, and add salt and pepper to taste.
Source¶
- The Blue Zones Kitchen