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Moroccan Potatoes with Fennel and Celery

Batata Bil Bisbas

Cuisine: Moroccan / Morocco
Region: Common

This recipe for Morrocan for Potatoes with Fennel and Celery can be a starter, or a salad, or a main meal. There’s no rule. Enjoy! 🙂

Serves: 4
Cooking time: 30 min
You need: a saucepan

Ingredients

  • 1/3 of a glass (cup) olive oil
  • 1/2 Kg (1 Lb) potatoes, cut in quarters
  • 3 stalks of celery, cut in pieces of about 2.5cm (1 inch)
  • 2 fennel bulbs, quartered and then halved (=each quarter cut in half)
  • 2-3 garlic cloves, crushed
  • Salt and pepper
  • 4 sprigs mint, chopped coarsely
  • 4 sprigs basil, chopped coarsely
  • juice of 1 lemon

Instructions

  1. Take a saucepan and pour in half of the olive oil.
  2. Add the potatoes.
  3. Add the celery and fennel on top of the potatoes.
  4. Add the garlic, salt and pepper.
  5. Add enough water to barely cover the (green) vegetables.
  6. Bring it to a boil
  7. Simmer for about 15 minutes with the lid on.
  8. Fifteen minutes later: add the mint and the basil.
  9. Stir and cook without the lid to reduce the liquid for approx. 10 minutes.
  10. Take the saucepan off the fire, let it sit for a moment and drizzle in the lemon juice and the rest of the olive oil.

Notes on Moroccan Potatoes with Fennel and Celery

  • Potatoes can be peeled or with their skin on. If the latter just make sure you wash them very, very well.
  • Can be served hot, warm or cold – your choice.

How to Cut and Core Fennel Bulbs

  • We have a video for you, here.

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