Roasted Fennel and Potatoes

By Joschef

Ingredients

• 3 (about 3 lb/1.5 kg) bulbs fennel
• 4 (about 3 lb/1.5 kg) Yukon gold potatoes
• 1/3 cup (75 mL) extra-virgin olive oil
• 1/3 cup (75 mL) chopped fresh dill
• 3/4 tsp (4 mL) each salt and pepper

Details

Servings 8
Adapted from cbc.ca

Preparation

Step 1

Roasting intensifies the licorice flavour of fennel, and blanching it first prevents it from discolouring, which is important if you make and store the dish ahead.

In pot of boiling salted water, blanch fennel for 1 minute. Remove with slotted spoon. Add potatoes and blanch for 8 minutes. Drain and let cool.

Arrange fennel and potato, alternating, in 12- x 8-inch (30 x 20 cm) roasting pan. Drizzle with oil; sprinkle with chopped dill, salt and pepper.

Roast in 375°F (190°C) oven until potatoes are tender and golden, about 40 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day.

Reheat in 375°F/190°C oven for 15 minutes.)