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Braised Fennel & Potatoes


2 tablespoons butter
2 medium or 3 small fennel bulbs, quarter bulb lengthwise and cut crosswise into ¼-inch thick slices
1 leek, trimmed and sliced
Salt & pepper
1 pound potatoes, scrubbed clean and cut crosswise in ¼-inch slices
5 sage leaves, chopped
¼ teaspoon cayenne pepper
¾ cup vegetable broth
½ of a lemon
Grated parmesan


  1. Heat butter in a large skillet over medium high heat. Add fennel, leek, and a pinch of salt and pepper. Cook, turning occasionally, until softened, about 5 minutes.
  2. Add potatoes, sage, cayenne and another pinch of salt and pepper and cook until potatoes are golden, about 3 minutes.
  3. Stir in broth and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Taste, adjust seasoning with salt and pepper and turn off heat.
  4. Squeeze lemon juice over vegetable and sprinkle on grated parmesan cheese.