Sautéed Fennel and Potatoes

Here’s a recipe to prepare sautéed fennel and potatoes with an Italian twist.

Ingredients

• 2 fennels
• 3 medium-sized potatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• A pinch of chili pepper (optional)
• Lemon juice (optional)
• Chopped fresh parsley (for serving)

Preparation

1. Clean the fennels by removing the tough outer leaves and the stalk. Cut the fennels into not too large wedges.
2. Wash and peel the potatoes, then cut them into cubes of similar size to the fennel for even cooking.
3. Prepare a large skillet and heat a drizzle of extra virgin olive oil.
4. Add the peeled garlic cloves to the skillet and let them brown to flavor the oil.
5. Remove the garlic and add the fennel and potatoes. Mix well to flavor the vegetables with the infused oil.
6. Cook over medium-low heat with a lid, stirring occasionally, until potatoes and fennel are tender but still slightly crispy. If necessary, add a little water during cooking to prevent sticking.
7. When the vegetables are almost done, add salt, black pepper, and chili pepper to taste, and if you like a sour touch, a bit of lemon juice.
8. Continue cooking until the fennel and potatoes are fully cooked and lightly browned.
9. Serve hot, garnished with chopped fresh parsley to add a touch of color and freshness.

Trivia

Fennel is highly appreciated in Italian cuisine, especially in the center and south. Known for their digestive properties, they are also often used raw in salads for their fresh and slightly aniseed flavor. Coupled with potatoes, they become a simple yet flavorful side dish, perfect for accompanying meat or fish dishes.