Monday, January 23, 2006
Point Count: Braised Fennel and Potatoes
Modified from the February 2006 issue of Gourmet magazine.
1 large fennel bulb with fronds - 0 pt.
1 large onion, cut into 1/4 inch slices (2 cups) - 0 pt.
1/4 tsp black pepper - 0 pt.
1 tsp salt - 0 pt.
2 TB EVOO - 6 pt.
1 lb red boiling potatoes - 6 pt.
1/2 cup water - 0 pt.
Chop enough fennel fronds to measure 2 TB, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4 inch slices.
Cook fennel, onion, pepper, and 1/2 tsp salt in oil in a heavy skillet over moderate heat, covered, stirring occassionally until onion is softened, about 5 minutes.
Meanwhile cut potatoes crosswise into 1/4 inch slices.
Add potatoes and reminaing 1/2 tsp of salt to fennel mixture and cook, uncovered, stirring frequently for 3 minutes.
Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
12 points total, so 3 points each for 4 servings.
1 large fennel bulb with fronds - 0 pt.
1 large onion, cut into 1/4 inch slices (2 cups) - 0 pt.
1/4 tsp black pepper - 0 pt.
1 tsp salt - 0 pt.
2 TB EVOO - 6 pt.
1 lb red boiling potatoes - 6 pt.
1/2 cup water - 0 pt.
Chop enough fennel fronds to measure 2 TB, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4 inch slices.
Cook fennel, onion, pepper, and 1/2 tsp salt in oil in a heavy skillet over moderate heat, covered, stirring occassionally until onion is softened, about 5 minutes.
Meanwhile cut potatoes crosswise into 1/4 inch slices.
Add potatoes and reminaing 1/2 tsp of salt to fennel mixture and cook, uncovered, stirring frequently for 3 minutes.
Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
12 points total, so 3 points each for 4 servings.
