Buttered New Potatoes With Fennel Recipes

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Steps:

• Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
• Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
• Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.

Steps:

• Trim off the stem and stalk ends of the fennel head. Cut the fennel into 1/2-inch-thick slices. Cut the slices into strips about 1/2 inch wide. Cut the strips into 1/2-inch lengths. There should be about two cups of fennel cubes. Set aside.
• Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
• Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
• Pour the vegetables into a serving dish. Sprinkle them with dill and serve.

Steps:

• Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
• Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
• Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)
• Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
• Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
• Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.