Fennel and Potato Cassola

🥘 Ingredients

• Yukon gold potatoes
  3
• bay leaves
  3
• fennel
  3 baby bulbs
• olive oil
  3 Tbsp
• pepper
• salt
• sweet onion (Vidalia)
  1
• water
  2 c

🍳 Cookware

• large sauté pan

1. 1

   In a large sauté pan , sauté stemmed, cored, and sliced into thin pieces fennel , roughly chopped sweet onion (Vidalia) , and 1" cubed Yukon gold potatoes in olive oil over medium-high heat until they are mostly cooked through, about ⏱️ 10 minutes .

   fennel: 3 baby bulbs, sweet onion (Vidalia): 1, Yukon gold potatoes: 3, olive oil: 3 Tbsp
2. 2

   Add 1 cup of water and bay leaves . Cook over medium-high heat until water boils off, about 6 to ⏱️ 7 minutes .

   water: 1 c, bay leaves: 3
3. 3

   Add another cup of water and continue to cook until veggies are cooked through, about 6 to ⏱️ 7 minutes .

   water: 1 c
4. 4

   Remove from heat, discard bay leaves, and add salt and pepper to taste.

   salt, pepper
5. 5

   Serve with fresh fava beans with mint and scallions and cabbage and sun-dried tomato sauté.