Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, roasted fennel, new potato and tomato stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted fennel, new potato and tomato stew is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Roasted fennel, new potato and tomato stew is something which I’ve loved my whole life.
He's ditched the meat, and now he's mad about veg. But what will Hugh FW cook up when he receives a mystery package from our Welsh gardening wonder Terry. Add tomatoes, olives and potatoes and stir well.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Make ready 2-3 good sized fennel bulbs
- Make ready 600 g rough cubed new potatoes
- Get 2 medium white (or yellow) onions
- Prepare 300 g cherry tomatoes
- Get 3-6 cloves garlic
- Get 2 sprigs fresh rosemary or thyme
- Get Olive oil
- Take 700 ml tomato passata
- Prepare 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Get 1 can chickpeas (drained and rinsed)
- Take 75 g black olives
- Make ready Salt
- Make ready Pepper (sea salt or Himalayan)
- Prepare 1 tablespoon preserved lemon (chopped)
At this point, you can set the stew aside and finish it later. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. How to prep oven roasted potatoes and fennel. You'll want to use the largest sheet pan that you have.
Instructions to make Roasted fennel, new potato and tomato stew:
- Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
- Set up all ingredients so you're ready to rock and roll.
- Preheat the oven to 180 degrees celcius
- Cut up your fennel bulb and save the fronds for later.
- Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
- Chop the rest of your veg how you like it, just not a fine chop.
- Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
- Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
- While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
- After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
- Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!
Line the pan with a sheet of parchment paper that Hi Teresa, The addition of fennel to the roasted potatoes makes a pleasant change and has become a new favorite just perfect for any family. Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Roast chicken legs with potatoes, fennel and tomatoes. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper.
So that’s going to wrap this up with this exceptional food roasted fennel, new potato and tomato stew recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
