Buttered Potatoes With Fennel

• 1 head fresh fennel, about 1/2 pound
• 8 new red waxy potatoes
• 1 1/2 cups water
• Salt to taste if desired
• 1 tablespoon butter
• 2 tablespoons finely chopped dill

1. Trim off the stem and stalk ends of the fennel head.
2. Cut the fennel into 1/2-inch-thick slices.
3. Cut the slices into strips about 1/2 inch wide.
4. Cut the strips into 1/2-inch lengths.
5. There should be about two cups of fennel cubes.
6. Set aside.
7. Trim off the ends of the potatoes, both top and bottom.
8. Cut the potatoes into quarters and drop the pieces into cold water.
9. Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter.
10. Bring to a boil.
11. Do not cover.
12. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
13. Pour the vegetables into a serving dish.
14. Sprinkle them with dill and serve.

fresh fennel, potatoes, water, salt, butter, dill

Taken from cooking.nytimes.com/recipes/6405 (may not work)