Best 5 Roasted Fennel And Potatoes Recipes
Embark on a culinary journey with our Roasted Fennel and Potatoes recipe, a delightful symphony of flavors that will tantalize your taste buds. This dish combines the earthy sweetness of fennel with the comforting warmth of potatoes, roasted to perfection and infused with aromatic herbs.
Accompanying this main course are three complementary recipes that elevate the dining experience. Begin with a refreshing Fennel and Orange Salad, a vibrant medley of crisp fennel, sweet oranges, and a tangy dressing. For a creamy and flavorful side dish, try the Roasted Fennel and Potato Soup, where roasted fennel and potatoes blend seamlessly in a velvety broth. And to satisfy your sweet cravings, indulge in the delectable Fennel and Honey Cake, a moist and fragrant dessert that showcases the unique flavor of fennel.
Each recipe is carefully crafted to highlight the versatility of fennel, transforming it from an often-overlooked ingredient into a culinary star. Whether you're hosting a special dinner party or seeking a comforting weeknight meal, these recipes will leave a lasting impression.
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
ROASTED POTATOES, CARROTS, AND FENNEL
Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.
Provided by Parsley
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
- Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5
MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)
Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.
Provided by Chocolatl
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Combine all ingredients in a large shallow roasting pan.
- Toss well to coat all the vegetables.
- Roast for 30 minutes without stirring.
- Shake pan to loosen vegetables.
- Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.
ROASTED FENNEL AND POTATOES
Preheat the roasting pan to give the vegetables a crisp, golden crust.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
- Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
- Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.
ROASTED FENNEL AND POTATOES
Steps:
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have no blemishes. The fronds should be bright green and perky.
- Trim the fennel properly: Cut off the tough outer layer of the fennel bulb and remove the root end. Trim the fronds to about 2 inches in length.
- Slice the fennel evenly: Cut the fennel bulb in half lengthwise, then slice each half into thin wedges.
- Roast the fennel and potatoes at a high temperature: This will help to caramelize the vegetables and give them a delicious roasted flavor.
- Season the vegetables well: Use a combination of salt, pepper, and herbs to season the vegetables before roasting. You can also add a drizzle of olive oil for extra flavor.
- Roast the vegetables until they are tender and slightly browned: The fennel and potatoes should be fork-tender and have a slightly caramelized exterior.
- Serve the roasted fennel and potatoes immediately: This dish is best served hot out of the oven. You can garnish it with fresh herbs, such as parsley or thyme.
Conclusion:
Roasted fennel and potatoes is a simple but delicious side dish that is perfect for any occasion. It is easy to make and can be prepared in under an hour. The fennel and potatoes are roasted at a high temperature, which helps to caramelize the vegetables and give them a delicious roasted flavor. The dish is seasoned with a combination of salt, pepper, and herbs, and can be garnished with fresh herbs, such as parsley or thyme. Roasted fennel and potatoes is a healthy and flavorful side dish that is sure to please everyone at the table.
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