Braised Fennel With Tomatoes & Potatoes

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
182
FAT
13%
CHOL
0%
SOD
15%

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Ingredients for 4 servings

2 tablespoons Pernod, or other anise-flavored liqueur (optional)

1/2-3/4 cup reduced-sodium chicken broth, or water, divided

1/4 teaspoon salt

1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish

Freshly ground pepper, to taste

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

2 large tomatoes, diced

2 tablespoons finely chopped flat-leaf parsley, or fennel fronds for garnish

1 teaspoon fennel seed

1 tablespoon extra-virgin olive oil

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