Buttered New Potatoes With Fennel

Name: Buttered New Potatoes With Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 1 fennel bulb, about 1/2 pound; 8 red waxy new potatoes, about 1 pound; 1 1/2 cups water; Salt to taste; 1 tablespoon butter; 2 tablespoons finely chopped fresh dill

By Pierre Franey

Total Time: About 30 minutes
Rating: 4(7)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1fennel bulb, about ½ pound
8red waxy new potatoes, about 1 pound
1½cups water
Salt to taste
1tablespoon butter
2tablespoons finely chopped fresh dill

Ingredient Substitution Guide

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Preparation

Step 1
Trim the stem and stalk ends of the fennel bulb and cut into ½-inch dice. There should be about 2 cups.
Step 2
Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
Step 3
Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.