Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted fennel, new potato and tomato stew. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted fennel, new potato and tomato stew is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Roasted fennel, new potato and tomato stew is something which I have loved my entire life.
Laced with spicy-hot harissa paste and a sprinkling of salty preserve lemon, this rich vegetable stew has a tempting Moroccan feel to it. 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.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Prepare 2-3 good sized fennel bulbs
- Get 600 g rough cubed new potatoes
- Make ready 2 medium white (or yellow) onions
- Prepare 300 g cherry tomatoes
- Take 3-6 cloves garlic
- Prepare 2 sprigs fresh rosemary or thyme
- Make ready Olive oil
- Take 700 ml tomato passata
- Prepare 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Make ready 1 can chickpeas (drained and rinsed)
- Prepare 75 g black olives
- Make ready Salt
- Make ready Pepper (sea salt or Himalayan)
- Prepare 1 tablespoon preserved lemon (chopped)
I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. 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.
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!
At this point, you can set the stew aside and finish it later. Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Roasted Cod with Potatoes, Fennel, and Tomatoes. Roast chicken legs with potatoes, fennel and tomatoes.
So that’s going to wrap this up with this exceptional food roasted fennel, new potato and tomato stew recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
