Roasted Fennel And Potatoes Recipes

ROASTED FENNEL & POTATO SOUP

Steps:

• Preheat oven to 425 degrees F.
• Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 - 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
• In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
• Bring the pot to the stove and heat soup over medium low until warmed through.
• Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
• Serves 4 - 6.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

OVEN ROASTED POTATOES AND FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
• Place the sliced potatoes and sliced fennel in a large bowl.
• Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
• Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
• Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
• Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
• Serve while still warm.
• NOTE
• Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
• Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
• Leaving the hard core attached will insure the wedges stay intact.

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 AND FENNEL

Steps:

• Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
• Combine fennel, potato, and remaining ingredients in a bowl; toss well.
• Arrange fennel mixture in a single layer in a cast iron pan.
• Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

ROASTED FENNEL AND POTATOES

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 WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

ROASTED POTATOES, CARROTS, AND FENNEL

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.

POTATO FENNEL GRATIN RECIPE

Steps:

• Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
• Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
• Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.
• Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
• Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss one more time to combine. Arrange in a single layer.
• Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
• Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
• Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
• While the potatoes and vegetables are roasting in the oven, prepare the bread crumb topping (see below).
• During the last 10 minutes of roasting time, sprinkle the tops of the vegetables with the bread crumb topping. Breadcrumbs will become crisp and golden.
• Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.

ROASTED FENNEL AND FINGERLING POTATOES

Steps:

• Preheat oven to 425°F.
• Trim stalks off of fennel bulb and discard. Cut fennel bulb into quarters and slice crosswise into ½-inch thick slices.
• Toss fennel, potatoes, olive oil, and salt in a large bowl until evenly coated.
• Spread fennel mixture in a single layer on a parchment paper lined baking sheet. Roast, turning halfway through, until potatoes are fork tender and starting to brown, about 25 - 30 minutes.
• Transfer to a serving platter and sprinkle with Parmesan cheese and a pinch of pepper.

MAKE IT YOURSELF: SLOW-ROASTED LEMON & HERB CHICKEN

Steps:

• Preheat oven to 300°F. Combine salt, rosemary, oregano, 1½ teaspoons lemon zest, and pepper in a small bowl. Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity.
• Roast until chicken is pull-apart tender (grab a leg and wiggle it; it should easily come away from the bird), 2½ to 3 hours.

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.

ROAST POTATOES WITH FENNEL

Steps:

• Preheat oven to 200C/gar mark 6
• Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
• Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
• Chop feathery fennel tips.
• Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
• Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.

SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES

Steps:

• Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
• Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.

ROASTED FENNEL & BEETS

Steps:

• Preheat the oven to 425F. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking. While the veggies roast prepare the gremolata. In a small bowl mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside. Remove the veggies from the oven and toss with the gremolata. Serve warm or at room temperature.

ROAST FENNEL AND POTATOES RECIPE

Steps:

• Heat the oven to 200°C/fan oven 180°C/mark 6. To make the pesto, place a dry frying pan on a medium heat. Add the sunflower seeds and cook, stirring regularly, for a few minutes, until the seeds are toasted and fragrant. Remove the pan from the
• heat and allow to cool.
• Place the cooled, toasted seeds in a food processor with the garlic, the cheese and a good pinch of fine sea salt. Pulse until you have a fairly fine-ish consistency. Throw in the basil and pulse until well chopped, then gradually add the oil. When everything has been combined to a nice, even texture, check the seasoning and spoon the pesto out into a bowl. Set aside while you cook the vegetables.
• Trim the hard base from each fennel bulb and trim the stalk tops back. Cut the bulbs into eighths and place them in a roasting tin with the potatoes and crushed fennel seeds, and the lemon zest and thyme. Trickle over the olive oil and season with sea salt and freshly ground black pepper.
• Cover the dish tightly with foil and place in the oven to roast for 1 hour, then remove the foil and return to the oven for a further 25-30 minutes, or until the potatoes and fennel look golden and delicious, and are starting to crisp around the edges. Spoon every-thing out onto a warm serving platter or dish and dot over the pesto before serving.

PORK RIB ROAST WITH APPLES, FENNEL, AND POTATOES

Steps:

• Score rib-roast fat cap with the tip of a paring knife in opposite directions, to create a 1/2-inch crosshatch. Prick roast all over with knife tip at approximately 1-inch intervals, about 1 inch deep. Generously season with salt and pepper, rubbing it into meat with your hands. In a bowl, stir together mustard, soy sauce, chopped rosemary, and coriander and fennel seeds.
• Rub mixture all over pork. Let stand at room temperature at least 1 hour and up to 2 hours, or loosely cover and refrigerate up to 1 day (return to room temperature at least 1 hour before roasting).
• Preheat oven to 450°F. In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 1 tablespoon salt and boil until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten potatoes slightly (but keep them intact).
• Transfer potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in center of pan, atop vegetables.
• Roast 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350°F. Scatter apples into pan and continue cooking until vegetables are tender and a thermometer inserted in center of roast registers at least 135°F, 1 hour, 15 minutes to 1 hour, 45 minutes more, depending on size.
• Transfer pork to a carving board, loosely cover, and let stand 20 minutes; discard rosemary. Turn oven off and return vegetables to oven to keep warm. Carve pork and serve with vegetables and more mustard.