Roasted fennel, new potato and tomato stew. Add the potatoes, onions, cherry tomatoes and garlic. But what will Hugh FW cook up when he receives a mystery package from our Welsh gardening wonder Terry Walton? Halve and quarter the fennel through the root, then trim off the hard core.
Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup! I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. You can cook Roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients of Roasted fennel, new potato and tomato stew
- You need 2-3 of good sized fennel bulbs.
- Prepare 600 g of rough cubed new potatoes.
- You need 2 of medium white (or yellow) onions.
- Prepare 300 g of cherry tomatoes.
- You need 3-6 cloves of garlic.
- It's 2 sprigs of fresh rosemary or thyme.
- It's of Olive oil.
- Prepare 700 ml of tomato passata.
- You need 1 tablespoon of harissa (I use 2... In the sauce, and more later).
- It's 1 can of chickpeas (drained and rinsed).
- It's 75 g of black olives.
- Prepare of Salt.
- You need of Pepper (sea salt or Himalayan).
- Prepare 1 tablespoon of preserved lemon (chopped).
It would be especially delicious for the autumn and winter. Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Trim the fennel, remove the outer leaves if theyre scarred, and Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later.
Roasted fennel, new potato and tomato stew instructions
- 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!.
Baked haddock with roasted fennel, roasted tomatoes, garlic, lemon and thyme.a delicious healthy one-pot meal that comes together quickly! Here's an easy delicious recipe for Baked Haddock with Roasted Tomatoes and Fennel. It's a healthy "one-pot" meal that can be made with any white fish. This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold.