Dinner · Lunch

Roasted Fennel with Herb and Garlic Mash. My style of comfort food.

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Today was a long day. And when I finally pulled round for food, I wanted something simple and comforting. And nothing is simpler or more comforting than mashed potatoes. They have always been one of my all time favourite foods … Swoon. I love topping mash with all sorts of goodies. From Garlic Mushrooms to caremelised onions. But today’s go to had method in my madness. I was using Fennel . Fennel , you may not know , is a bit of a hero of mine. This little bulb has a natural antihistamine and a natural anti inflammatory properties. It’s also good anti oxidant. All of which I was in need of this evening. And this recipe never fails. I love roasted Fennel. I love raw Fennel. Basically if there was a fennel fan club I’d have the tshirt. And tonight it didn’t disappoint.
Hope you enjoy. I know it put a smile back on my fave today.

Recipe :
1 Bulb of Fennel
Oil (high heat – I used avacado )
Salt
Pepper
3 Garlic Cloves
3 Medium Potatoes
4 Spring Onion
Small handful of Parsley
Milk of choice (I used Almond )
Olive oil
Honey or Maple Syrup (optional )

Optional : Roasted Cherry Tomatoes with Herb de Provence.

Preheat oven to 400°. Slice the Fennel. About 1/2 cm thick. I did this from top to bottom , but it was a little tricky so be careful, or cut the opposite way.
Toss with oil and Salt. Pop on a roasting tray with the cloves of garlic (unpeeled )and pop into the oven for 30 minutes.  (Add the tomatoes tossed in oil and Herb de Provence to the oven too if using ).

Next peel the potatoes and chop into 2cm pieces pop into a pan of water and bring to the boil -20 mins ish.

While everything is cooking give your Parsley and Spring onions a quick chop.
Once the potatoes are fork tender drain them (carefully ) and mash with Almond milk and a splash of olive oil. I always give potatoes a good hit of salt too.
Lift the Roasted Fennel and Garlic out if the oven and squish the Garlic with a spoon till it comes out of its little jacket. Give it a quick chop- it should be soft, and stir through your potatoes , with the herbs and onion.

At this point a tiny drizzle Maple or Honey on the Fennel is an option to before popping the oven back for 5 to add a caramelized element to the dish.

Pile everything into a bowl and give a final sprinkle of herbs (and any fronds you may have left over from your Fennel ).

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