Braised Fennel and Potatoes

• 1 Fennel Bulb, Large
• 1 Onion, large
• 1/4 tsp Black Pepper
• 2 tsp Salt
• 3 tbsp Olive Oil
• 1/2 cup Water
• 1 lb Red Potatoes

1. Set the circulator for 85 C / 185F.
2. Cut fennel lengthwise, thick slices.
3. Halve the onion then cut lengthwise into thick slices.
4. Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.
5. Cook for 40 minutes at 85 C / 185F.
6. Cut potatoes crosswise into 1/4 inch slices.
7. Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.
8. Cook for 25 minutes at 85 C / 185F.
9. Remove all ingredients from their pouches and blend well in a serving dish.
10. Serve immediately.

fennel, onion, black pepper, salt, olive oil, water, red potatoes

Taken from cookpad.com/us/recipes/368069-braised-fennel-and-potatoes (may not work)