Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted fennel, new potato and tomato stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Roasted fennel, new potato and tomato stew is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Roasted fennel, new potato and tomato stew is something that I have loved my entire life. They’re fine and they look wonderful.
Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir everything together. Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir everything together.
To begin with this recipe, we must first 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 that.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Make ready 2-3 good sized fennel bulbs
- Take 600 g rough cubed new potatoes
- Get 2 medium white (or yellow) onions
- Get 300 g cherry tomatoes
- Make ready 3-6 cloves garlic
- Prepare 2 sprigs fresh rosemary or thyme
- Get Olive oil
- Get 700 ml tomato passata
- Take 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Take 1 can chickpeas (drained and rinsed)
- Prepare 75 g black olives
- Make ready Salt
- Make ready Pepper (sea salt or Himalayan)
- Take 1 tablespoon preserved lemon (chopped)
Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir everything together. Used peppers and butter beans instead of fennel and chickpeas and added some artichoke in oil. Olives and preserved lemons added some zing.
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!
Used peppers and butter beans instead of fennel and chickpeas and added some artichoke in oil. Olives and preserved lemons added some zing. Hugh's roast Fennel, new potato and tomato stew, that's what! Leave your thoughts in the comments section, below. Halve and quarter the fennel through the root, then trim off the hard core.
So that’s going to wrap it up with this special food roasted fennel, new potato and tomato stew recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
