Braised Red Potatoes, Leeks and Fennel with (or without) Sausage
So, ridiculously, easy. Sandra Lee could do this one-handed while doing yoga...it's that easy.
About This Recipe
|Special equipment:||standard things found in a kitchen for 500, Alex.|
■1 bag of red potatoes (yep, 5lbs.)
■3 leeks (cut off the green tops and the roots, dice into chunks and put in a bowl of cold water. The sand will fall to the bottom. Take the leeks out of the water. Repeat as necessary until they’re clean).
■1 bulb of fennel (the bottom part, people…it’s the “bulb”. Cut off the stalks and save fronds for garnish…because they’re pretty).
■3 garlic cloves (smashed and peeled)
■1 bay leaf
■1 cup of dry white wine
■1 stick of butter
■Vegetable stock: Enough to fill the pot about 3/4 of the way which probably about 1 box worth or 1 quart.
■1/4 cup heavy cream
■sprinkle of parmesan cheese – about 1/4 cup for the pot
Ok, now here’s the tricky part:
CUT IT UP AND PUT IT ALL IN A POT. COOK IT.
I’m only partially joking. Seriously, though, that’s pretty much it. You can make this in a crock pot if you’d like. I don’t see the harm.
Here’s what I did:
1. Wash and cut everything up – you can prepare this ahead of time. Do it when you have time.
2. Put the veg mixture (the potatoes, the fennel and the leeks) into a pot with the melted butter and some salt and pepper. Cook for about 10 minutes on a fairly average, medium, heat, stirring, stirring while it gets some color. Add the garlic, the wine, the bay leaf, and the stock, the heavy cream and the sprinkle of parmesan. ALL OF IT.
3. Preheat the oven to 350. Put a lid on the pot and transfer it to the oven until the potatoes are done. Stick a fork in ‘em…because they’re done in about a half hour to 40 minutes. If you don’t have an oven safe pot, you can finish cooking it on the stove; just cover and occasionally stir.
You can cook the sausage while that’s finishing off in the oven. Then take some of the liquid from the pot to make a simple gravy on the stove.
Gravy: Remove the sausage from the pan it was cooked in add a little flour to the fat that was rendered add a little butter if needed. Cook that for a minute or two to get rid of the pasty taste of the flour. Salt, pepper, then add the stock from the pot that you cooked the veg in. Whisk, whisk…put the sausage back in the pan..add some of the vegetables and some fronds from the fennel and bring it on over to the table for a family style meal if you’re all meat eaters.
Note: Don’t forget the garnish .
Another Note. Last one, I promise : Don’t forget to remove the whole garlic cloves and bay leaf before serving.