Add Fennel for Distinctive Flavor

Fennel is served in the United States far less frequently than it is in Italy and France, where it often appears braised as a simple side dish or simmered in elaborate stews of poultry, fish or pork, lending its licorice flavor to the mix.

Fennel has a texture like celery and can be used in its place for a twist on conventional salads and soups. Throughout gastronomic history, fennel has been prized for its ability to give a flavor boost to other vegetables, as in this saffron seasoned side dish.

NEW POTATOES WITH FENNEL AND TOMATOES

2 tablespoons olive oil

2 white onions, chopped

4 cloves garlic, crushed and minced

1 pound fennel, chopped

6 Roma tomatoes, peeled, seeded and chopped

1 pound new potatoes

Dash saffron

1 bay leaf

2 teaspoons dried thyme, crumbled

1 cup vegetable broth or 2 tablespoons tomato paste mixed with 1 cup water

Salt

Freshly ground black pepper

Heat olive oil in large skillet and saute onions, garlic and fennel until onions turn translucent. Add tomatoes, lower heat, and continue to cook 7 to 10 minutes.

Add potatoes, saffron, bay leaf, thyme and vegetable broth. Cover and simmer gently until potatoes are cooked through, about 15 minutes. Season to taste with salt and pepper.

Serve at room temperature or chilled. Makes 4 to 6 side dish servings.