Potatoes with celery and fennel
Course: Mains, VeggiesCuisine: Arabic
Servings
4
Preparation
10
minutesCooking time
30
minutesTotal time
40
minutesFennel, 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.Loading gallery media… - 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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