---
comments: true
tags:
  - side
  - the-blue-zones-kitchen
---
# :leafy_green: Fennel & Potato Cassola

![Fennel and Potato Cassola][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 24 minutes |

## :salt: Ingredients

- :leafy_green: 3 baby bulbs fennel
- :onion: 1 sweet onion
- :potato: 2.5 potatoes
- :olive: some olive oil
- :stew: 2 cup vegetable stock
- :fallen_leaf: 3 bay leaves
- :salt: some salt
- :salt: some pepper

## :cooking: Cookware

- 1 large sauté pan

## :pencil: Instructions

### Step 1

Cut potatoes into 1 inch cubes.

### Step 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.

### Step 3

Add 1 cup of vegetable stock and bay leaves.

### Step 4

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

### Step 5

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

### Step 6

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

## :link: Source

- The Blue Zones Kitchen

[1]: <../assets/images/fennel-and-potato-cassola.jpg>