Crispy Cream-Braised Potatoes and Fennel

Name: Crispy Cream-Braised Potatoes and Fennel
Ingredients: 3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks; 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact); About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables; 1 bay leaf; 1/4 teaspoon fennel seed; Kosher salt + freshly ground black pepper; 3 or 4 large springs of thyme, leaves removed and finely chopped; 1 large leafy sprig of rosemary, leaves removed and finely chopped; heaping ¼ cup finely grated pecorino romano (or parmesan reggiano); zest from 1 small orange, finely grated; olive oil

Crispy Cream-Braised Potatoes and Fennel was pinched from <a href="http://food52.com/recipes/14606-crispy-cream-braised-potatoes-and-fennel" target="_blank">food52.com.</a>

INGREDIENTS

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3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks

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2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)

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About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables

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1 bay leaf

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1/4 teaspoon fennel seed

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Kosher salt + freshly ground black pepper

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3 or 4 large springs of thyme, leaves removed and finely chopped

•

1 large leafy sprig of rosemary, leaves removed and finely chopped

•

heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)

•

zest from 1 small orange, finely grated

•

olive oil

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