Potato Fennel Stew

My cousin shared this recipe with me recently and I really love it. I love the way the rosemary and fennel smell sautéing and then the added balsamic vinegar makes everyone come into the kitchen from around the house asking “what smells so good?” Originally this recipe came from the cookbook The Essential Vegetarian.

You can do a lot with this recipe- leave out the tofu, up the beans or add a cup or two of artichokes (like my cousin suggests) or other veg. If you are pressed for time, don’t roast the peppers but if you can, you wont be disappointed. Here’s what I did:

Potato Fennel Stew

• 1 Onion, chopped
• 1 Fennel Bulb, chopped
• 1 Leek, chopped
• 1/4 cup Parsley, minced
• 2 tbsp fresh Rosemary, minced
• 2 tsp Fennel Seed
• 2 tbsp Balsamic Vinegar
• 2 Peppers (red, orange or yellow), seeded, chopped and roasted
• 1lb fresh Tomatoes, chopped (or 2 1/2 cups preserved)
• 1 package Tofu cubed (optional)
• 2-3 cups cooked Beans (cannelini and black runner or pinto and black bean, whatever beans you prefer)
• generous pinch of Saffron
• 2 – 3 cups tiny New Potatoes, whole or halved or quartered
• 2 cups Water or Vegetable Broth
• Salt and Pepper to taste

1. Seed and chop peppers and roast.
2. In a pot, sauté onion, fennel, leek, parsley, rosemary, and fennel seed in olive oil until soft and limp.
3. Add balsamic vinegar and stir till evaporated.
4. Add peppers and tomato and cook until tomatoes simmer down to a thick sauce.
5. Add tofu and beans.
6. Dissolve saffron in water/broth then add to stew along with potatoes.
7. Sir and bring to a simmer, cover, turn down heat and simmer gently for 50 mins (or until thick and potatoes cooked), stirring occasionally.