Roasted Potatoes And Fennel Food

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ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

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.

OVEN ROASTED POTATOES AND FENNEL



Oven Roasted Potatoes and Fennel image

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.

Provided by Marisa

Categories     Vegetarian

Number Of Ingredients 6

4 medium potatoes (sliced into 1/4 inch slices)
1 fennel bulb (sliced into 1/2 inch wedges (see note))
2 tablespoons of olive oil (plus more for drizzling)
1 teaspoon chopped fresh rosemary (extra springs to nestle between veggies)
1 teaspoon fresh thyme (extra springs to nestle between veggies)
salt and pepper (to your taste)

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.

Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Make and share this Roasted Potatoes and Fennel recipe from Food.com.

Provided by Spud Nut

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell pepper, strips (optional)
1 small red onion (cut into 8 wedges)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper (optional)

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.

Nutrition Facts : Calories 212.2, Fat 2.7, SaturatedFat 0.4, Sodium 127.2, Carbohydrate 42.9, Fiber 6.4, Sugar 2.8, Protein 5.4

ROASTED FENNEL AND POTATOES



Roasted Fennel and Potatoes image

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

2 fennel bulbs, (about 4 ounces each), trimmed
8 red potatoes, (about 1 pound), cut in half
Salt and freshly ground black pepper
1 tablespoon olive oil

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.

FENNEL-GARLIC POTATOES



Fennel-Garlic Potatoes image

Boiled potatoes are deliciously infused with a bold lemon and fennel oil in this easy side dish. Lightly smashing the potatoes after tossing them with the oil mixture ensures they are optimally coated.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 1 1/2 pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

Nutrition Facts : Calories 218 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 449 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams

ROASTED FENNEL AND POTATOES



Roasted Fennel and Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 6

3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

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.

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
  • Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES



Roasted fennel with tomatoes, olives & potatoes image

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper, Vegetable

Time 55m

Number Of Ingredients 5

500g new potatoes
3 large fennel bulbs
2 tbsp olive oil
250g cherry tomatoes , halved
50g small black olives

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.

Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)



Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

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

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

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 POTATOES, CARROTS, AND FENNEL



Roasted Potatoes, Carrots, and Fennel image

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

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4-1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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

ROASTED POTATO AND FENNEL SALAD



Roasted Potato and Fennel Salad image

Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.

Yield Makes 8 servings

Number Of Ingredients 7

16 to 18 red-skinned new potatoes (about 2 pounds), scrubbed
1/2 cup diced (1/4-inch) fennel bulb
3 scallions, thinly sliced on the diagonal
1/3 cup plus 1 tablespoon chopped fennel ferns
1/2 cup mayonnaise
1/2 cup sour cream or nonfat plain yogurt
Salt and coarsely ground black pepper, to taste

Steps:

  • Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

ROAST POTATOES WITH FENNEL



Roast potatoes with fennel image

Roast potatoes with fennel

Provided by tarilang

Time 1h

Yield Serves 8

Number Of Ingredients 0

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.

GARLIC ROASTED POTATOES AND FENNEL



Garlic Roasted Potatoes and Fennel image

Make and share this Garlic Roasted Potatoes and Fennel recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 large fennel bulbs, with stalks (about 2 pounds)
2 lbs small red potatoes, halved
cooking spray
1 tablespoon olive oil
1 whole head of garlic
2 large green bell peppers, cut into 1/2-inch strips
1 teaspoon fennel seed, lightly crushed
1 teaspoon coriander seed, crushed
1/2 teaspoon spanish smoked paprika or 1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 cups vegetable broth
1/8 teaspoon saffron thread
1 tablespoon sherry wine vinegar

Steps:

  • Preheat the oven to 375°.
  • Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
  • Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
  • Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
  • Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
  • Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
  • Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
  • Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes.
  • Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
  • Garnish with reserved fennel fronds, if desired.

Nutrition Facts : Calories 184.2, Fat 2.8, SaturatedFat 0.4, Sodium 250.5, Carbohydrate 37.4, Fiber 7.4, Sugar 2.6, Protein 5

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