Buttered New Potatoes With Fennel

1. 1

   Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice.

2. 2

   There should be about 2 cups.

3. 3

   Trim the ends of the potatoes.

4. 4

   Cut them into quarters and drop the pieces into cold water.

5. 5

   Drain.

6. 6

   Combine the fennel and potatoes in a wide skillet and add the water, salt and butter.

7. 7

   Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender.

8. 8

   Sprinkle them with dill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.