Buttered Potatoes With Fennel

1. 1

   Trim off the stem and stalk ends of the fennel head.

2. 2

   Cut the fennel into 1/2-inch-thick slices.

3. 3

   Cut the slices into strips about 1/2 inch wide.

4. 4

   Cut the strips into 1/2-inch lengths.

5. 5

   There should be about two cups of fennel cubes.

6. 6

   Set aside.

7. 7

   Trim off the ends of the potatoes, both top and bottom.

8. 8

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

9. 9

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

10. 10

    Bring to a boil.

11. 11

    Do not cover.

12. 12

    Cook about 15 minutes or until the water has evaporated and the vegetables are tender.

13. 13

    Pour the vegetables into a serving dish.

14. 14

    Sprinkle them with dill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.