| Celery, Fennel, and Potato Bake |
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As a side dish, serves 8. |
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| Ingredients |
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3 tbsp
3
1
1
1 cup
1/2 cup
1/3 cup
1/2 tsp
1/4 tsp
2 cups
2 lb
1/4 cup
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olive oil
large carrots, scraped and cut into ¼ inch rounds
medium size Vidalia or Spanish onion, coarsely sliced
fennel/anise bulb, white part only, cut in ¼ inch slices
chicken or vegetable stock
water
dry Vermouth
salt
ground black pepper
celery, sliced cross rib ¼ inch thick
potatoes, peeled and cut ¼ to ½ inch thick
grated Parmesan cheese
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| Directions |
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- Put olive oil in a large skillet. Place over medium heat. Sauté onion and carrots for 5 minutes, stirring occasionally.
- Add fennel/anise slices and continue to sauté for another 2 minutes.
- Add stock, water, Vermouth, salt and pepper to skillet. Blend, and then transfer skillet contents to a large mixing bowl.
- Add potato and celery to mixing bowl. Combine well, then transfer bowl contents to a 9x13x2 baking dish.
- Place dish in a 325°F oven and bake for 90 minutes, or until potatoes and carrots are fork tender. Turn top layer of vegetables every 30 minutes.
- Once cooked, remove from oven and top with grated Parmesan cheese. Return to oven and broil for 5 minutes or until golden brown.
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