---
comments: true
tags:
  - casserole
  - vegan
---
# :stew: Fennel & Potato Cassola

![Fennel and Potato Cassola](../assets/images/fennel-and-potato-cassola.jpg){ 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 (Vidalia)
- :potato: 3 Yukon gold potatoes
- :olive: 3 Tbsp olive oil
- :droplet: 1 cup water
- :fallen_leaf: 3 bay leaves
- :droplet: 1 cup water
- :salt: some salt
- :salt: some pepper

## :cooking: Cookware

- 1 large sauté pan

## :pencil: Instructions

### Step 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.

### Step 2

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

### Step 3

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

### Step 4

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

### Step 5

Serve with fresh fava beans with mint and scallions and [cabbage and sun-dried tomato sauté][1].

## :link: Source

- The Blue Zones Kitchen

[1]: ../main/cabbage-and-sun-dried-tomato-sauté.md