Fennel and Potato Cassola

🥘 Ingredients

• bay leaves
  3
• fennel
  3 baby bulbs
• olive oil
• pepper
• potatoes
  2.5
• salt
• sweet onion
  1
• vegetable stock
  2 c

🍳 Cookware

• large sauté pan

1. 1

   Cut potatoes into 1 inch cubes.
2. 2

   In a large sauté pan , sauté fennel , sweet onion , and potatoes in olive oil over medium-high heat until they are mostly cooked through, about ⏱️ 10 minutes .

   fennel: 3 baby bulbs, sweet onion: 1, potatoes: 2.5, olive oil
3. 3

   Add 1 cup of vegetable stock and bay leaves .

   vegetable stock: 2 c, bay leaves: 3
4. 4

   Cook over medium heat until water boils off, about 6 to ⏱️ 7 minutes .
5. 5

   Add another cup of vegetable stock and continue to cook until vegetables are cooked through, about 6 to ⏱️ 7 minutes .
6. 6

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

   salt, pepper