- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Sauteed Honey-Fennel Potatoes
Recipe courtesy of PotatoHelp.com
Prep Time: Prep time = 15 minutes
Cook Time: Cooking time = 30 minutes
Ingredients
1 pound small (1 1/2-inch) specialty potatoes
1 tablespoon olive oil
1 cup walnut halves, toasted
1/3 cup sliced shallots
1 tablespoon fennel seeds, toasted and crushed
1/4 teaspoon finely-ground black pepper
1 tablespoon honey
1 teaspoon balsamic vinegar
1/4 cup chopped, fresh Italian flat-leaf parsley
Salt, to taste
Directions
In medium saucepan, combine 4 cups cold water and potatoes; bring to boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. When potatoes are done, drain well. Set aside to cool and cut in half.
In non-stick or cast iron skillet, heat oil over medium heat and add potatoes. Cook until golden brown, tossing occasionally, about 10 minutes. Add walnuts, shallots, fennel and black pepper; stir to combine and cook for another two minutes. Drizzle in honey and vinegar, and stir to combine. Add the parsley, stir again and season with salt to taste.
Suggestions
Calories: 318
Carbohydrates: 26 g
Fat: 21 g
Fiber: 2 g
Cholesterol: 0 mg
Protein: 11 g
Sodium: 17 mg