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

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

 

Two Mediterranean favorites, fennel and radicchio, combine with potatoes

for a simply sublime vegetables mélange that is accented by fragrant

basil and the salty flavor of Kalamata olives. If using tiny creamer

potatoes, you can leave them whole, but if your potatoes are larger,

you will need to halve or quarter them.

 

Slower cooker size: 4 quart

Cook time: 5 to 6 hours

Setting: Low

 

Serves 4

 

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

 

1. Combine the potatoes, fennel, radicchio, and garlic in a 4-quart

slow cooker. Add the olive oil and salt and pepper and stir to combine

and coat with the oil. Cover and cook on Low for 5 to 6 hours, until

the vegetables are tender.

 

2. Just before serving, add the olives and basil and toss to combine.

 

Source: _Fresh from the Vegetarian Slow Cooker_ by Robin Robertson