This post was the hydrangeas before they wilted.
1 tablespoon olive oil
3/4 pound sweet Italian sausage (about 4 links), casings removed (I substituted Brats)
1 large russet potato, peeled and cut into large dice (about 2 cups)
1 medium red onion, cut into large dice
1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 tablespoons chopped fennel fronds for garnish
3 tablespoons dry sherry
4 cups lower-salt chicken broth
1/4 cup chopped fresh flat-leaf parsley (I used about 1/8 cup)
1/4 cup chopped oil-packed sun-dried tomatoes, drained (I substituted bell pepper and added them with the onion)
2 tablespoons heavy cream (I used fat-free half & half)
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper (I did not need additional salt)
Heat oil in a 4-quart saucepan over medium-high heat. Add sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in potato, onion, and fennel and cook, stirring occasionally, until onion begins to soften, about 2 minutes. Add sherry and stir, scraping bottom of the pot to loosen any browned bits, about 30 seconds.
Stir in chicken broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, 10 to 12 minutes.
Add parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.
Using spatula or a potato masher, gently crush cooked potatoes until most of them are mashed and stew is somewhat thickened. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Serve hot, garnished with fennel fronds.
Yield: 4 servings.
NOTE: I lightly mashed the potatoes leaving more bite-sized pieces.