Roasted Fennel and Potatoes Roasted Fennel and Potatoes

Roasted Fennel and Potatoes IMAGE Image by: Roasted Fennel and Potatoes IMAGE Author: Canadian Living

Roasting intensifies the licorice flavour of fennel, and blanching it first prevents it from discolouring, which is important if you make and store the dish ahead.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 3 bulb fennel (about 3 lb/1.5 kg)
  • 4 Yukon Gold potatoes (about 3 lb/1.5 kg)
  • 1/3 cup (75 mL) extra-virgin olive oil
  • 1/3 cup (75 mL) chopped fresh dill (or 2 tsp/10 mL dried)
  • 3/4 teaspoons (4 mL) each salt and pepper

Method

Trim stalks and fronds off fennel. Leaving root end intact, cut each bulb into 6 wedges. Cut each potato into 6 wedges.

In pot of boiling salted water, blanch fennel for 1 minute. Remove with slotted spoon. Add potatoes and blanch for 8 minutes. Drain and let cool.

Arrange fennel and potato, alternating, in 12- x 8-inch (30 x 20 cm) roasting pan. Drizzle with oil; sprinkle with chopped dill, salt and pepper.

Roast in 375 F (190 C) oven until potatoes are tender and golden, about 40 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 15 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 914 mg
  • Protein 5 g
  • Calories 254.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Fennel and Potatoes

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