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
- 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
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
- Iron 9.0
- Folate 21.0
- Calcium 9.0
- Vitamin C 53.0