Fennel and Potato Cassola

🥘 Ingredients

• fennel 3 baby bulbs
• sweet onion 1
• potatoes 2 ½
• olive oil
• vegetable stock 2 cup
• bay leaves 3
• salt
• pepper

1. 1

   Cut potatoes into 1 inch cubes.
2. 2

   In a large sauté pan , sauté fennel , sweet onion , and potatoes in olive oil over medium-high heat until they are mostly cooked through, about 10 minutes .
3. 3

   Add 1 cup of vegetable stock and bay leaves .
4. 4

   Cook over medium heat until water boils off, about 6 to 7 minutes .
5. 5

   Add another cup of vegetable stock and continue to cook until vegetables are cooked through, about 6 to 7 minutes .
6. 6

   Remove from heat, discard bay leaves, and add salt and pepper to taste.