Potatoes with Celery and Fennel

1. 1

   In a large pan, put 2 tablespoons olive oil and the potatoes.

2. 2

   If large, cut the potatoes in half or in quarters.

3. 3

   Cut the celery into 3/4-inch pieces, and quarter the fennel bulbs and cut each quarter in half.

4. 4

   Place the celery and fennel on top of the potatoes.

5. 5

   Add the garlic, salt and pepper, and enough water to almost cover the green vegetables.

6. 6

   Bring to a boil and simmer, covered, for about 15 minutes.

7. 7

   Stir in the chopped mint and basil and cook, uncovered to reduce the liquid, for about 10 minutes, or until the vegetables are very tender.

8. 8

   Serve sprinkled with lemon juice and the remaining olive oil.

9. 9

   Add the peel of 1/2 a preserved lemon (see page 7) and about 12 green olives at the same time as the herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.