From The New Moosewood Cookbook
- 1 T. butter or oil
- 4 C. thinly sliced onion
- 2 t. salt
- 4 medium potatoes sliced into thin pieces 1-2 “ long
- 1 C. freshly minced fennel bulb
- 1⁄2 t. caraway seeds
- 4 C. water
- White pepper, to taste
Sauté onion and salt in the butter or oil 15-20 minutes until onions are very soft and light brown. Add potatoes, 1⁄2 t. salt, caraway seeds and the minced fennel bulb; sauté 5 minutes, add the water.
Simmer, partially covered, 10-15 minutes.
Season to taste with salt and pepper. Serve hot, topped with a swirl of thinned sour cream and/or minced feathery fennel tops.