The other day I through pork shoulder in the crock pot (recipe coming very soon!) in the morning and thought, "Yay, head start on dinner!" Of course, when I got to making the rest of dinner, I had completely forgot to come up with a plan for the sides. As I looked at what we had in the kitchen, I knew I could have gone with something we always have, but what's the fun in that?
My goal was something simple and delicious. I tend to stray away from recipe with too many ingredients unless I have time to plan and prepare. Plus, you don't need to over complicate real food because it is so good on it's own.
Along with being super delicious, this sauté it is super easy to make and only requires five main ingredients. Sometimes you need to change up your vegetable side game, but don't want to over complicate things. I don't blame you, and that is why I am sharing this one with you. Plus this sauté will pair perfectly with the Super Easy Pork Shoulder Roast.
Caramelized Fennel and Sweet Potato Sauté
- 2 tablespoons of extra virgin olive oil
- 1 fennel bulb
- 1/2 a large onion
- 1 medium sweet potato
- 1 cup bone broth
- Sea salt
- Cut the top steams and hard bottom off the fennel bulb and slice the remaining in to 1/4 thick strips. Removing hard core. Set slices aside. Save a few fronds for garnish.
- Thinly slice onions and set aside.
- Heat a large pan over medium heat. Once warm, add EVOO.
- When oil is hot, add sliced fennel and onion to pan. Stir to coat everything in oil and then let cook. Don't stir too much, as you want to get a little color (e.g. burnt) on it and let it caramelize. Cook the fennel and onion for about 12-15 mins.
- Meanwhile, peel sweet potato, cut in quarters length wise and then thinly slice. Pieces should bite sized and not too thick. You want them to be similar, so they cook evenly.
- Add sweet potato slices to pan and stir to combine. Cook for about 5 minutes. just to get a little color on the sweet potatoes.
- Finally, add bone broth. Bring to a boil, then reduce heat to low and little simmer. Cook until sweet potatoes are soft and the bone broth is absorbed. About another 10-15 mins. Add a pinch of sea salt to taste.
- Serve with your favorite main dish. Garnish with a little fennel fronds clippings.
Shared on AIP Recipe Roundtable