Fennel Lemon Boulangère Potatoes Recipes

ROASTED POTATOES AND FENNEL

Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Ingredients

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.

FENNEL & LEMON BOULANGèRE POTATOES

Fennel & lemon boulangère potatoes image

Serve these boulangère potatoes with fennel seeds and lemon for a healthy, flavour-packed side dish. It makes a great side for a Sunday roast

Provided by Melissa Thompson - Journalist and food writer

Categories Side dish

Time 1h30m

Yield Serves 4-6 as a side

Number Of Ingredients 6

Ingredients

1.5kg Maris Piper potatoes
2 onions
1 tbsp fennel seeds, crushed
1 lemon, zested and juiced
450ml vegetable or chicken stock
50g unsalted butter

Steps:

Heat the oven to 180C/160C fan/gas 4. Peel and slice the potatoes as thinly as possible, ideally using a mandoline. Peel the onions and cut through the middle lengthways, then slice finely lengthways.
Layer the potatoes and onions in a circular pattern in a deep baking dish, about 30 x 20cm. Sprinkle the fennel seeds, lemon zest and a small pinch each of salt and pepper between the layers, until all the potatoes and onions have been used.
Pour over the stock and lemon juice. Dot the butter all over the top, then cover the dish loosely with foil. Cook in the oven for 45 mins, then remove the foil and cook for another 20-25 mins. It's cooked when a knife goes easily through the middle. Rest for 10 mins before serving.

Nutrition Facts : Calories 231 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

BRAISED FENNEL AND POTATOES

Braised Fennel and Potatoes image

This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 pound small potatoes
1 medium bulb fennel
2 tablespoons olive oil
3/4 cup chicken broth
Salt and pepper
Lemon wedges

Steps:

Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

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