Fennel is a fragrant plant with extensive
culinary uses and a delicate taste of anise. In alternative medicine,
this vegetable is used to heal infections, digestive problems, and eye
problems, and it contributes to the production of breast milk. In
addition, fennel seeds are a rich source of protein, fiber, and
minerals, such as calcium, iron, and magnesium. Fennel is a common guest
in many of our kitchens, but I’ve always had a hard time incorporating
it into cooked dishes until I found this wonderful roasted potato and
fennel recipe.
Onion - as well as leeks - in soups or stews is a great substitute for fennel. Although onion doesn't share all of the flavors that fennel does, it cooks similarly to how fennel cooks. Because onions don't have all of the flavor of fennel, if you're looking for a substitute for fennel seed, try using anise instead.
Ingredients:
Potato - 3-4 (peeled and diced)
Fennel - 2
Milk - 8 fl oz.
Heavy cream - 8 fl oz.
Bay leaves - 1
Fennel seeds - 1/2 tsp. (optional)
Salt and Pepper - as needed
Rosemary - 1 sprig (chopped)
Thyme - 4 sprigs (chopped)
Parmesan cheese - 1/4 cup (grated)
Orange zest - 1 tsp.
Olive oil - as needed
Method of preparing the dish:
Remove the outer layer of the fennel and cut 1-inch slices
lengthwise (without damaging the root).
In a deep frying pan, place the potatoes, fennel, bay leaf, and
fennel seeds.
Don't turn the heat on yet. In a separate bowl, mix the
cream and milk, and add them to the skillet so that they cover the
potatoes (you can add more of each if the liquid isn’t enough).
Now turn on a medium-high flame, and season to taste. Bring the
cream and milk to a boil and lower the flame.
Cook the potatoes and fennel for another 20 minutes, until they
soften, and lower the flame a little.
At this point the potatoes and the
fennel should be completely cooked, so turn off the flame and remove
the pan from the stove.
Preheat oven to 350° F (180° C) - in grill mode.
In a bowl, mix the
rosemary, thyme, Parmesan, orange zest and olive oil.
Oil a baking dish or line it with parchment. Transfer the potatoes
and fennel to the baking dish, arranging them in a single layer.
Sprinkle the herb mixture over the potatoes and fennel.
Place the pan on the lower rack, and let it simmer for 3 -5 minutes.
Leave the pan in the oven until the potatoes and fennel are as crisp as
possible.