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Nutrition: per serving

  • kcal121
  • fat5g
  • saturates1g
  • carbs17g
  • sugars4g
  • fibre4g
  • protein3g
  • salt0.54g
    low
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Method

  • step 1

    Boil potatoes until tender, about 8 mins.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.7 ratings

Carinjo

I adapted this for dinner for 2. Nestled a couple of whole Sea bream between everything. Delicious.

richard.saffron

I roasted the potatoes with the fennel from the start and turned up the heat to Mk7 for the last 15 minutes. That way the spuds were a bit crispy the way I like them (and everybody else has to). Next time I might try marinading the olives and tomatoes in a little olive oil and some mixed herbs from…

gialia.burrell2XeJgcDa

Very tasty, but another time I'd use another oil. Maybe a mix of olive and sunflower. The potatoes would, in my view, be so much better if they were crispy.

maidincornwall

A star rating of 5 out of 5.

I had some fennel bulbs to use up and Google lead me to this recipe. I fancied a main course so did as the recipe but also added whole garlic cloves, cooked peas and chicken strips. Yummy!

MichelleBucks

It can be eaten on any day of the year, not just Wednesdays. A nice change for Christmas perhaps.

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