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