Potatoes With Fresh Fennel Recipe
Ingredients
2 pounds baking potatoes, peeled, halved, and thinly sliced (about 5 medium potatoes)
1 red bell pepper, cut into thin strips
3/4 cup homemade or canned vegetable or chicken broth
1 large fennel bulb (about 1 1/2 pounds), quartered lengthwise and thinly sliced
Seasoned salt and garlic pepper
2 tablespoons extra-virgin oil (optional)
Directions
1. In a 3 1/2-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all.
2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top.
2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top.
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