Baked Fennel and Potatoes
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
This easy and delicious Baked Fennel and Potatoes recipe is perfect for any meal. With a balance of savory fennel and creamy potatoes, it’s a healthy, low-cholesterol, and vegan-friendly dish that’s sure to please. The comforting combination of tender potatoes and aromatic fennel is seasoned simply with garlic and pepper, then baked to perfection. Whether you’re a beginner cook or someone looking for a quick vegetable-based dish, this recipe delivers on both flavor and nutrition. Serve it as a side dish or enjoy it as a main course for a light, satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fennel | 1 bulb |
| Garlic | 4 cloves |
| Olive oil | 3 tbsp |
| Potato | 1 large |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 242.7 |
| Fat Content | 7.2 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 97.1 mg |
| Carbohydrates | 41.9 g |
| Fiber | 8.9 g |
| Sugar | 1.3 g |
| Protein | 5.6 g |
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the fennel and garlic: Slice the fennel bulb thinly and finely chop the garlic. Heat the olive oil in a skillet over medium heat. Add the fennel and garlic, and sauté until the fennel is soft and beginning to caramelize, about 10-12 minutes.
- Add the potatoes: Peel and thinly slice the potato. Add the potato slices to the skillet with the fennel and garlic. Stir well to combine and cook for an additional 3-4 minutes to soften the potatoes slightly.
- Season the mixture: Sprinkle with salt and freshly ground black pepper to taste.
- Assemble in a baking dish: Grease a baking dish with a small amount of olive oil. Layer the cooked fennel, garlic, and potato mixture into the dish. You can layer it in one or two layers, seasoning generously with pepper in between the layers. For extra richness, feel free to drizzle a bit more olive oil or a dab of butter over the top.
- Bake the dish: Place the baking dish in the oven and bake for 30 minutes, or until the potatoes and fennel are tender and golden on top. If the top starts to burn before the vegetables are fully cooked, cover with foil and continue baking. Stir once or twice during baking to prevent burning.
Tips:
- Extra flavor: If you’d like to add a touch of decadence, consider sprinkling some grated vegan cheese over the top during the last 5 minutes of baking.
- Make it a meal: Pair this dish with a side salad or serve with a protein of your choice for a complete meal.
- Customize the herbs: Feel free to experiment with other herbs such as thyme or rosemary to enhance the flavor of the vegetables.
Enjoy your savory, wholesome Baked Fennel and Potatoes, a dish that’s sure to satisfy your taste buds without any fuss!
