Fennel and Fingerlings

This is a rip off of the Fingerling Potato and Fennel Recipe on the great site Fat Free Vegan. The woman who runs that site can do no wrong, as far as I am concerned. My version is a rip-off because I am both less well stocked and less of a cook than she is. 

Unlike the previous recipe for White Bean and Fennel Stew, I am using red onion with the fennel. It brings a totally different taste. Both are great. I did not use any oil and I think it would be completely irresistible with a dash of olive oil. It's still good. You could probably use some corn or potato starch to add some thickness to the sauce. I used Red Onion - the most nutritious of the onions, but it may be too sweet for some. 


Ingredients:

1 cup of washed fingerling potatoes

1/2 to 1  bulb of fennel, cleaned, chopped (discard stem, I still don't know what to do with that)

2 or 3 tablespoons of fennel greens, chopped

1/2 red onion, chopped

1/2 to 1 Mushroom or vegetable broth


Directions:

1. Boil fingerlings about 15 minutes - then drain.

2. Saute the onion and fennel in 1/2 cup broth for about five minutes, until soft

3. Add drained potatoes, cover and reduce the heat for about 10 minutes.

4. Serve with the Fennel greens thrown on top, salt to taste.