Braised Fennel and Potatoes

By KimberlyB

Ingredients

• 1 # Small Potatoes
• 1 Medium bulb Fennel
• 1 Tbs. Olive Oil
• 3/4 C. Chicken Broth
• Salt
• Pepper

Preparation

Step 1

Cut potatoes into 1/4" slices and the fennel into 1/4" wedges. Reserve Fronds. In a large skiller, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in chicken broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.