Here we go again…my fennel fetish. A potato, celery root and fennel bulb went into a bar – and what happened? They turned into hash! Ok, that is really not funny at all, or makes any sense – but it is really late at night – and I am getting punchy. I had these three ingredients – and decided that this recipe I saw in Bon Appetit was going to be my inspiration. The recipe just called for fennel and potatoes, and then to mash the potatoes after they cooked – but I decided on something different. Instead of using all the potatoes, I used some celery root, and I didn’t mash anything, I left them in chunks – and boy was it delicious. I sat down to dinner, and I was blown away. As soon as the yolk broke, I knew I should have taken a picture. That first bite was all I needed to convince me – it was incredible. The rich yolk over my favorite fennel combined with the celery root and potatoes – wow! I quickly scarfed that down, and had to make another – and this time I took a picture so everyone else could enjoy it too.
Ingredients
- 2 small fennel bulbs with fronds
- 2 tablespoons olive oil
- 1 pound Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
- 1/2 pound celery root, peeled, cut into 1/2-to 3/4-inch cubes
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 1/4 cup coarsely chopped fresh Italian parsley
Preparation
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and celery root. Cook until golden and crisp, turning often, 20 to 25 minutes. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot with a fried or poached egg on top.
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First Look, Then Cook 