Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted fennel, new potato and tomato stew. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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 the potatoes, onions, cherry tomatoes and garlic. Add tomatoes, olives and potatoes and stir well.
Roasted fennel, new potato and tomato stew is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Roasted fennel, new potato and tomato stew is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 2-3 good sized fennel bulbs
- Take 600 g rough cubed new potatoes
- Make ready 2 medium white (or yellow) onions
- Prepare 300 g cherry tomatoes
- Take 3-6 cloves garlic
- Get 2 sprigs fresh rosemary or thyme
- Get Olive oil
- Get 700 ml tomato passata
- Make ready 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Take 1 can chickpeas (drained and rinsed)
- Prepare 75 g black olives
- Prepare Salt
- Make ready Pepper (sea salt or Himalayan)
- Make ready 1 tablespoon preserved lemon (chopped)
Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Place on top of the vegetables, along with the tomatoes.
Steps 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!
Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Place on top of the vegetables, along with the tomatoes. Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan.
So that is going to wrap it up for this exceptional food roasted fennel, new potato and tomato stew recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be 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!
