4 small onions, finely chopped
2 tsp salt
4 medium tatties, thinly sliced
1 cup fennel bulb, chopped
1/2 tsp caraway seeds
4 cups water
salt and pepper (if liked)
sour cream with fennel tops chopped into it (if liked)
Melt the butter in a pan, add the onions and salt. Cook over a medium heat, stirring occasionally, for about 15 mi nutes – until the onions start to brown.
Add the tatties, fennel and caraway seeds. Saute over a medium heat for about 5 minutes, then add the water. Bring to the boil, then partially cover the pan and cook over a reduced heat for about 10-15 minutes – until the tatties are tender.
Add salt, pepper and sour cream to taste.