Blue Zone: Fennel and Potato Cassola


  • 3 baby fennel bulbs, stemmed, cored, and sliced into thin pieces
  • 1 sweet onion (like Vidalia), roughly chopped
  • 2 to 3 potatoes, washed, peeled, and cut into 1-inch cubes
  • 3 Tablespoons extra-virgin olive oil
  • 2 Cups water, divided
  • 3 bay leaves
  • salt and pepper (optional) 


  1. In a large sauté pan, sauté fennel, onion, and potatoes in olive oil over medium-high heat until they are mostly cooked through- about 10 minutes. 
  2. Add 1 cup of water and bay leaves.
  3. Cook over medium heat until water boils off, about 6-7 minutes
  4. Add another cup of water and continue to cook until vegetables are cooked through, about 6-7 minutes.  
  5. Remove from heat, discard bay leaves, and add salt and pepper to taste.


Recipe written by Dan Buettner.


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