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Braised Fennel and Potatoes

This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 pound small potatoes
  • 1 medium bulb fennel
  • 2 tablespoons olive oil
  • 3/4 cup chicken broth
  • Salt and pepper
  • Lemon wedges


  1. Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

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