Grilled Fresh Fennel and Potatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I came up with this a while ago while figuring out what the heck to prepare with fresh fennel (I just liked the funny look of it and bought some). Turns out that this is a very easy to prepare, great-look-great-smell, vegetarian recipe. Hope you will find the same! Ingredients:
2 fennel bulbs |
2 -3 big potatoes (or equivalent smaller ones) |
3 fresh garlic cloves |
1 tablespoon olive oil |
sea salt |
fresh ground black pepper |
Directions:
1. Heat your oven grille up to the highest possible temperature.
2. Wash the fennel and cut it up. You can either make little boats , i.e. cut it up vertically 8 times and leave all the green and trunks on it, or dice it up (2x2 inches) for faster cooking. The boat style looks very decorative.
3. Peel the potato and dice it up (2x2 inches).
4. Leave the skins on the garlic, but press them with fork so the skin is broken.
5. Put fennel, potatoes, and garlic cloves in a big bowl, then add the olive oil, salt, and pepper. Mix thoroughly.
6. Put mixed ingredients onto a greased baking sheet (or use baking paper), then slide the sheet under the grille (as far up as possible).
7. Let bake until potatoes are crisp on top, twist on the sheet and bake until ready.
8. Can be eaten as a vegetarian lunch by itself or as a side with poultry, meat or fish. Serving size is for main dish.
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