Recipe - Potatoes With Fresh Fennel

2 pound Baking potatoes
Peeled and halved; and
thinly cut or sliced up
(about 5 medium potatoes)
1 Red bell pepper
Cut into thin strips
Three fourths cup Homemade or canned vegetable
broth
OR chicken broth
1 lg Fennel bulb
(about 1 One half pounds)
Quartered lengthwise and
thinly cut or sliced up
Seasoned salt and garlic
pepper
2 tablespoon Extravirgin oil; (optional)

Fennel looks like very fat celery, but has a subtle anise taste.

MAKES 4 TO 6 SERVINGS

1. In a 3 1/2quart electric slow cooker, layer the potatoes and bell
pepper strips. Pour on half of the broth. Top with all of the fennel
pieces, covering the potatoes. Pour the remaining broth over all.

2. Cover and cook on the low heat setting 5 to 6 hours, or until the
potatoes and fennel are tender. Season with seasoned salt and garlic pepper
to taste; mix gently. For extra flavor, drizzle the oil on top.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Converted by MM_Buster v2.0l.