Hi, I’m Clara. Today, I will show you a way to prepare roasted fennel, new potato and tomato stew recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. 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 favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted fennel, new potato and tomato stew is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Make ready 2-3 good sized fennel bulbs
- Make ready 600 g rough cubed new potatoes
- Prepare 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
- Prepare 700 ml tomato passata
- Take 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Get 1 can chickpeas (drained and rinsed)
- Get 75 g black olives
- Make ready Salt
- Take Pepper (sea salt or Himalayan)
- Make ready 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 is going to wrap it up for this exceptional dish roasted fennel, new potato and tomato stew recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in 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. Happy cooking.
