Recipe: Braised fennel and garlic roast potatoes

from the Ready Steady Cook television program

Braised fennel and garlic roast potatoes

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, crushed
• ½ fennel bulb, sliced
• 3½fl oz hot vegetable stock

For the garlic roast potatoes

• 2 tbsp olive oil
• 3oz Anya potatoes
• 2 garlic cloves, skin-on, squashed
• salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 350F.
2. For the braised fennel, heat the oil in an ovenproof frying pan over a medium heat. Add the garlic and fennel and fry for 4-5 minutes, or until softened. 
3. Add the hot stock to the mixture, stir well, then transfer to the oven and cook for 10-12 minutes, or until the vegetables have cooked through and the volume of liquid has reduced.
4. Meanwhile, for the garlic roast potatoes, heat the oil in a separate frying pan, add the potatoes and garlic cloves and season, to taste, with salt and freshly ground black pepper. Fry for 1-2 minutes, or until golden-brown, then transfer to the oven to roast for 10-12 minutes, or until tender. 
5. To serve, remove the braised fennel and garlic from the pan using a slotted spoon and place onto a serving plate. Spoon the garlic roast potatoes alongside.

Posted: to Recipes on Tue, Jun 25, 2013
Updated: Fri, Sep 20, 2013