New Potatoes, Fennel, and Radicchio with Kalamata Olives and Basil (slow

[Guest guest]

This recipe sounds perfect for me use the fennel that I've had sitting in

my fridge, not knowing what to do with it. I belong to an organic farm

co-op and don't get to choose what comes in my share. It's a good incentive

to learn about new veggies and how to use them. I don't have radicchio or

kalamata olives, however. Would cabbage be a good substitute for the

radicchio? No fresh basil either, but I assume dried will do? What might be

a reasonable substitute for olives?

 

If these substitutes don't work, I heard a description on TV last night of

pureed potato and fennel soup. Any suggestions of how to make that work?

I'm still learning how to think like a cook. ]

 

Thanks, LaVonne

 

 

At 11:47 AM 6/22/2005, you wrote:

 

>1 pound small red or white potatoes, whole, halved, or quartered

>1 medium-size fennel bulb, stalks discarded and quartered

>1 small head radicchio, quartered

>4 garlic cloves, crushed

>3 tablespoons olive oil

>Salt and freshly ground black pepper

>1/2 cup pitted Kalamata olives, drained

>3 tablespoons chopped fresh basil leaves