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🥬 Fennel & Potato Cassola

Fennel and 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

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