Fennel and Potato Cassola

🥘 Ingredients

• fennel 3 baby bulbs
• sweet onion (Vidalia) 1
• Yukon gold potatoes 3
• olive oil 3 Tbsp
• water 1 cup
• bay leaves 3
• water 1 cup
• salt
• pepper

1. 1

   In a large sauté pan , sauté stemmed, cored, and sliced into thin pieces fennel , roughly chopped sweet onion (Vidalia) , and 1" cubed Yukon gold potatoes in olive oil over medium-high heat until they are mostly cooked through, about 10 minutes .
2. 2

   Add 1 cup of water and bay leaves . Cook over medium-high heat until water boils off, about 6 to 7 minutes .
3. 3

   Add another cup of water and continue to cook until veggies are cooked through, about 6 to 7 minutes .
4. 4

   Remove from heat, discard bay leaves, and add salt and pepper to taste.
5. 5

   Serve with fresh fava beans with mint and scallions and cabbage and sun-dried tomato sauté.