Roasted Fennel And Fingerling Potatoes Food

FENNEL AND FINGERLING CONFIT

Steps:

• In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
• Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
• Season the veggies with more salt if needed and garnish with the chives. Serve hot.

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.

THANKSGIVING ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
• Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and 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.

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.

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.