Hi, I’m Clara. Today, I will show you a way to make roasted fennel, new potato and tomato stew recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted fennel, new potato and tomato stew Recipe
Roasted fennel, new potato and tomato stew is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Roasted fennel, new potato and tomato stew is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this 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 can achieve that.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Take 2-3 good sized fennel bulbs
- Make ready 600 g rough cubed new potatoes
- Make ready 2 medium white (or yellow) onions
- Take 300 g cherry tomatoes
- Take 3-6 cloves garlic
- Get 2 sprigs fresh rosemary or thyme
- Prepare 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)
- Make ready 75 g black olives
- Make ready Salt
- Prepare Pepper (sea salt or Himalayan)
- Get 1 tablespoon preserved lemon (chopped)
Instructions 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!
So that’s going to wrap this up for this distinctive dish roasted fennel, new potato and tomato stew recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
