Pan-fried fennel and potatoes. A healthy yet very tasty side dish.
It’s prepared in a flash and it’s perfect to accompany main courses with meat or fish, omelets or to be enjoyed on its own perhaps with a simple white rice!
With just a few simple ingredients and some roast spices, we can create a simple and tasty side dish that we can enrich with cherry tomatoes, olives, or capers, and the whole family will love it.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 fennel bulbs
- 4 potatoes
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste roast spices
- 1 pinch salt
- to taste oregano
Tools
- Knife
- Cutting board
- Pan
- Lid
Steps
Clean the fennel. Remove the tougher outer parts and cut off the base. Slice them into pieces about 0.4 inches thick.
Peel the potatoes and slice them thinner than the fennel.
In a pan, heat the extra virgin olive oil. Add the whole garlic clove and let it slightly brown to flavor the oil
Add the fennel and potato slices.
Sprinkle with oregano and roast spices and salt to taste.
Mix and cover with a lid. Cook for 20 minutes, stirring occasionally. Add a splash of water if necessary.
Once the vegetables are cooked, remove the garlic clove and serve them hot. Enjoy your meal.
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Storage and Tips
Store in the fridge in an airtight container.
Consume within 2 days.
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