Provencal Baby Potatoes with Fennel

Provencal Baby Potatoes with Fennel

This is a versatile side dish to be served with any kind of meat or fish. The French utilize the fennel flavour in a number of their soups, salads, vegetables and many of their classic dishes.

Ingredients

Ingredients

  • 2 medium fennel bulbs
  • 1 kg small baby potatoes
  • 110 gr liquid vegetable stock
  • 4 tblsp olive oil
  • 1 tsp herbs de Provence
  • 2 cloves crushed garlic
  • Salt and pepper
Provencal Baby Potatoes with Fennel
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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