Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
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  • 5 star values: 0

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

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°.

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  • 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.

Nutrition Facts

177 calories; calories from fat 15%; fat 2.9g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 6.5g; carbohydrates 38.9g; fiber 6.8g; cholesterol 0mg; iron 2.2mg; sodium 489mg; calcium 80mg.
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