Garlic-Roasted Potatoes and Fennel

Photo: Karry Hosford
The Spanish smoked paprika known as pimenton gives a lovely smoky flavor to this side dish.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 177
Caloriesfromfat 15 %
Fat 2.9 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 6.5 g
Carbohydrate 38.9 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 489 mg
Calcium 80 mg

Ingredients

2 large fennel bulbs with stalks, (about 2 pounds)
2 pounds small red potatoes, halved
Cooking spray
1 tablespoon olive oil
1 whole garlic head
2 large green bell peppers, cut into 1/2-inch strips
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon Spanish smoked paprika or sweet paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups vegetable broth
1/8 teaspoon saffron threads
1 tablespoon sherry vinegar

Preparation

Preheat the oven to 375°.

Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.

Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil. Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes. Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.

Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes. Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes. Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once. Garnish with reserved fennel fronds, if desired.

Note:

April 2003