Last chance to experiment with this tasty side dish based on fennel and potatoes cooked in a pan, really easy and quick to make, so a perfect dinner saver! Spring is just around the corner, and soon we will see some winter vegetables like fennel disappear, rich in properties, to make way for others of the new season! So you have to take advantage of it to enjoy them following this recipe, which is also quite economical, that will be great to bring to the table a tasty accompaniment to all your meat or fish preparations! I have enriched this side dish by adding a touch of Sicilian flair with pine nuts and anchovies in oil, but if you are vegetarian or vegan, you can safely omit them!
If you are looking for a healthy and tasty side dish, also try these ideas:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 3 potatoes (medium)
- 3 fennel
- 2 fresh green onions
- 5 anchovies in oil
- 1/3 cup vegetable broth
- 1/4 cup white wine
- 1 oz pine nuts
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Knife
- 1 Pan
- 1 Lid
- 1 Wooden spoon
Steps
Start by cleaning the vegetables. After washing them under running water, peel and cut the potatoes into medium and thin pieces and halve the fennel, then halve each half again and proceed to slice them.
Now cut each slice in half again horizontally to get thin squared slices.
In a large pan, brown the fresh green onions with the oil for 2 minutes over high heat.
Add the fennel first and then the potatoes and let them cook for a few minutes, stirring with a wooden spoon.
Then deglaze with white wine, increasing the heat to evaporate the alcohol.
At this point, lower the heat and add a little hot vegetable broth at a time and only as needed. Cover with a lid and cook for about 25 minutes, stirring often.
In the meantime, retrieve the fennel fronds and roughly chop them with a knife. Do the same with the anchovies in oil.
Halfway through cooking, add the pine nuts and stir, then a few minutes before the end of cooking, add the anchovies and let them flavor.
Once the vegetables have become tender, season with salt, give it a good grind of pepper and turn off.
Serve with a generous drizzle of oil and scent with the reserved fennel fronds.
And voilà… the fennel and potatoes in a pan are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Fennel and potatoes in a pan can be stored in the refrigerator, well sealed in an airtight container, for up to 2 days.
Tips, notes, variations, and suggestions
🟣For an even crunchier note, you can sprinkle the surface with toasted almond slivers while, for a creamier result, just add a couple of tablespoons of béchamel if you like it or blend a small portion of the cooked vegetables with a little vegetable broth using the immersion blender.
FAQ (Questions and Answers)
Is a vegan or vegetarian version possible?
Of course, just do not add the anchovies at all or replace them with a handful of chopped sun-dried tomatoes.
