Potatoes with celery and fennel

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Recipe by Damaris Beems Course: Mains, VeggiesCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Fennel, celery and potato. In a pan. With a little basil and mint. And good that it is. For real. The fennel and celery are gently braised and subtly give off their flavor. The potato is the connector. Everything is subtle and wonderfully soft about this dish. Even if you don’t like fennel or celery, this dish knows how to conquer you.

Ingredients

  • 6 potatoes

  • 4 stalks celery

  • 2 bulbs fennel

  • 4 cloves garlic

  • 5 sprigs fresh basil

  • 5 sprigs fresh mint

  • olive oil

  • fresh lemon for its juice

  • optional some green olives

  • salt and pepper

Preparation

  • Peel the potatoes and cut them in half or in quarters, depending on their size. Cut the celery into 2 cm pieces. And quarter the fennel.
    Heat the pan and pour in a little olive oil. Put the potatoes in it. Place the fennel and celery on top of the potatoes. Add the chopped garlic and plenty of salt and pepper. Pour in water, just enough to cove the vegetables. Let everything cook well on medium heat and reduce it later. There should be a little bit of sauce left in the pan at the end.
  • Finely chop the mint and basil and add that to the vegetables. When the liquid has boiled down well, you can serve the dish. You can also add green olives. Real tasty.

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