Fennel & Potato Cassola
 Serves |  Total Time |
|---|---|
| 4 | 24 minutes |
Ingredients
3 baby bulbs fennel
1 sweet onion (Vidalia)
3 Yukon gold potatoes
3 Tbsp olive oil
1 cup water
3 bay leaves- 1 cup water
- some salt
- some pepper
Cookware
- 1 large sauté pan
Instructions
Step 1
In a large sauté pan, sauté stemmed, cored, and sliced into thin pieces fennel, roughly chopped sweet onion (Vidalia), and 1" cubed Yukon gold potatoes in olive oil over medium-high heat until they are mostly cooked through, about 10 minutes.
Step 2
Add 1 cup of water and bay leaves. Cook over medium-high heat until water boils off, about 6 to 7 minutes.
Step 3
Add another cup of water and continue to cook until veggies are cooked through, about 6 to 7 minutes.
Step 4
Remove from heat, discard bay leaves, and add salt and pepper to taste.
Step 5
Serve with fresh fava beans with mint and scallions and cabbage and sun-dried tomato sauté.
Source
- The Blue Zones Kitchen