Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Baking potatoes |
| \N \N | Peeled and halved; and thinly sliced |
| \N \N | (about 5 medium potatoes) |
| 1 \N | Red bell pepper |
| \N \N | Cut into thin strips |
| ¾ cup | Homemade or canned vegetable broth |
| \N \N | OR chicken broth |
| 1 large | Fennel bulb |
| \N \N | (about 1 1/2 pounds) |
| \N \N | Quartered lengthwise and thinly sliced |
| \N \N | Seasoned salt and garlic pepper |
| 2 tablespoons | Extra-virgin oil; (optional) |
Fennel looks like very fat celery, but has a subtle anise taste.
MAKES 4 TO 6 SERVINGS
1. In a 3½-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all.
2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.