Roasted Fennel and Potatoes
Roasted Fennel and Potatoes
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 254 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 41 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 914 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 9 |
| vit C | 53 |
| folate | 21 |
- Portion size: 8
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.
Ingredients
-
3 bulbs 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 tsp (4 mL) each salt and pepper
Preparation
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.)
Source : Canadian Living Magazine: November 2002
