Fennel and Potato Cassola
Wildly aromatic fennel grows all over Sardinia like a weed, especially in the spring and early summer. It gives a unique and sweet aroma to all types of traditional dishes. This stew is a delightful balance of flavors and textures: The potato provides heartiness, the onion provides depth and sweetness, and the fennel provides a slight licorice flavor.
Photo: The House and Home Magazine
3 baby fennel bulbs, stemmed, cored, and sliced into thin pieces
1 sweet onion (like Vidalia), roughly chopped
2 to 3 potatoes, washed, peeled, and cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
2 cups water, divided
3 bay leaves
Salt and pepper (optional)
In a large sauté pan, sauté fennel, onion, and potatoes in olive oil over medium-high heat until they are mostly cooked through—about 10 minutes.
Add 1 cup of water and bay leaves.
Cook over medium heat until water boils off, about 6-7 minutes.
Add another cup of water and continue to cook until vegetables are cooked through, about 6-7 minutes.
Remove from heat, discard bay leaves, and add salt and pepper to taste.
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