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Ingredients
- 1 head fresh fennel, about 1/2 pound
- 8 new red waxy potatoes
- 1 1/2 cups water
- Salt to taste if desired
- 1 tablespoon butter
- 2 tablespoons finely chopped dill
Method
- Trim off the stem and stalk ends of the fennel head.
- Cut the fennel into 1/2-inch-thick slices.
- Cut the slices into strips about 1/2 inch wide.
- Cut the strips into 1/2-inch lengths.
- There should be about two cups of fennel cubes.
- Set aside.
- Trim off the ends of the potatoes, both top and bottom.
- Cut the potatoes into quarters and drop the pieces into cold water.
- Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter.
- Bring to a boil.
- Do not cover.
- Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
- Pour the vegetables into a serving dish.
- Sprinkle them with dill and serve.
