ROAST FENNEL, ONION, LEEK WITH PARMESAN POTATOES
Potatoes have always been a comfort food, especially as the nights turn cooler! This potato bake style dish calls on the support of nourishing greens such as fennel and leek, without the typically loaded cream accompaniments. A very moreish meal that works perfectly as a side or a stand alone dish.
This recipe was originally inspired by the Mary Berry Cooks series and can be found here.
The recipe has been adapted by Fig Tree Lane since its original listing, and all images are Fig Tree Lane original photography.
2 Brown Onions - Sliced
2 Large Fennel Bulbs - Sliced with Stalks & Tops Trimmed Off
However many Potatoes is Suitable For Your Needs! (Approx 500g-1kg) - Chopped into Wedges
4 Garlic Bulbs - Smashed
2 Tsp Garlic Granules
Salt & Pepper
1/3 Cup Nutritional Yeast
1/3 Cup Parmesan (Adjust to Suit Potato Quantity)
Cook Time: 45 Minutes
Preheat the oven to 200c, and arrange a large pan of lightly salted water to come to the boil. Cook the onion, fennel and leek in the boiling water for five minutes, before adding the potatoes to the pot and boiling for an additional five minutes. Drain well.
Melt some butter over a medium heat in the same pot - add the garlic and all drained vegetables, tossing to combine evenly in the mix. Removing the pot from the heat, stir through the garlic granules, nutritional yeast and parmesan before transferring into the oven.
Bake for around 40 minutes, until crispy.
Let us know what you think!
Love, Fig Tree Lane