Roasted Fennel and Potatoes

Roasted Fennel and Potatoes IMAGE Author: Canadian Living Credits: Roasted Fennel and Potatoes IMAGE

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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