Potatoes with Fresh Fennel Recipe

Free Recipe Potatoes with Fresh Fennel

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Potatoes with Fresh Fennel Recipe

2 lb Baking potatoes
Peeled and halved; and
-thinly sliced
(about 5 medium potatoes)
1 Red bell pepper
Cut into thin strips
3/4 c Homemade or canned vegetable
-broth
OR chicken broth
1 lg Fennel bulb
(about 1 1/2 pounds)
Quartered lengthwise and
-thinly sliced
Seasoned salt and garlic
-pepper
2 tb Extra-virgin oil; (optional)

Potatoes with Fresh Fennel Preparation

Fennel looks like very fat celery, but has a subtle anise taste. MAKES 4 TO 6 SERVINGS 1. In a 3 1/2-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Potatoes with Fresh Fennel?

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