Braised Sweet Potatoes with Sausage and Fennel
Check out our recipe for braised sweet potatoes with sausage and fennel.
- 1 lb Andouille sausage
- 2 large sweet potatoes, chopped
- 1 Fennel bulb, chopped
- 2 fennel stalks, chopped
- 3 large leeks, chopped
- 2 cloves garlic, diced
- 2 tbls olive oil
- 2 cups dry white wine
- 2 cups chicken broth
- 1 tsp anise seed
- handful of fennel leaves (for garnish)
- salt and pepper, to taste
When the weather is cool, nothing is better than a heaping bowl of meat and potatoes - especially when it’s been braised with fresh herbs and wine for the better part of an hour. This week’s Farm to Fork recipe combines a handful of vegetables straight from the farmers market (namely fennel, leeks, and sweet potatoes) with smoked Andouille sausage to create a simple yet refined winter stew. We recommend serving it with a glass of Syrah and some thick, crusty baguettes for mopping up the leftover sauce. Trust me, you’ll want that stuff.
Directions: Heat a large saucepan to medium-high. Cook fennel, leeks, and garlic in olive oil for 2-3 minutes, until slightly tender. Add sausage and sweet potatoes and cook for another 5 minutes, until sausage has browned. Add wine, broth, and anise seed and bring to boil, then reduce heat and simmer (covered) for 30-45 minutes, until vegetables are tender. Season with salt and pepper; garnish with fennel leaves.