Potatoes With Fresh Fennel

The ancient, historical Jesus came full of grace and truth. The modern, mythological Jesus comes full of tolerance and relativism. Even in the church truth is sometimes buried under subjectivism and cowardice, while grace is lost in a sea of permissiveness and indifference. Without truth, we lack courage to speak and convictions to speak about. Without grace, we lack compassion to meet people’s deepest needs. The vast majority of colleges were built with the vision and funding of Christians. Why? To teach truth. Most American hospitals were built with the vision and funding of Christians. Why? To extend grace. We don’t have the luxury of choosing either grace or truth. Yet many believers habitually embrace one instead of the other, according to our temperament, background, church or family. We must learn to say yes to both grace and truth – and say no to whatever keeps us from them.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Veg04	1	Servings

INGREDIENTS

2	lb	Baking potatoes
		Peeled and halved, and
		thinly sliced
		about 5 medium potatoes
1		Red bell pepper
		Cut into thin strips
3/4	c	Homemade or canned vegetable
		broth
		OR chicken broth
1		Fennel bulb
		about 1 1/2 pounds
		Quartered lengthwise and
		Seasoned salt and garlic
		pepper
2	T	Extra-virgin oil, optional

INSTRUCTIONS

Fennel looks like very fat celery, but has a subtle anise taste.  MAKES
4 TO 6 SERVINGS  In a 3 1/2-quart electric slow cooker, layer the
potatoes and bell  pepper strips. Pour on half of the broth. Top with
all of the fennel  pieces, covering the potatoes. Pour the remaining
broth over all.  Cover and cook on the low heat setting 5 to 6 hours,
or until the  potatoes and fennel are tender. Season with seasoned salt
and garlic  pepper to taste; mix gently. For extra flavor, drizzle the
oil on top.  Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie
Haughton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1297 Calories From Fat: 105 Total Fat: 11.2g Cholesterol: 0mg Sodium: 5215.6mg Potassium: 7128.1mg Carbohydrates: 238.4g Fiber: 31.3g Sugar: 20.9g Protein: 61.2g