Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted fennel, new potato and tomato stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
He's ditched the meat, and now he's mad about veg. But what will Hugh FW cook up when he receives a mystery package from our Welsh gardening wonder Terry. Laced with spicy-hot harissa paste and a sprinkling of salty preserve lemon, this rich vegetable stew has a tempting Moroccan feel to it.
Roasted fennel, new potato and tomato stew is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roasted fennel, new potato and tomato stew is something that I have 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:
- Take 2-3 good sized fennel bulbs
- Prepare 600 g rough cubed new potatoes
- Get 2 medium white (or yellow) onions
- Prepare 300 g cherry tomatoes
- Make ready 3-6 cloves garlic
- Prepare 2 sprigs fresh rosemary or thyme
- Get Olive oil
- Make ready 700 ml tomato passata
- Make ready 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Get 1 can chickpeas (drained and rinsed)
- Get 75 g black olives
- Take Salt
- Make ready Pepper (sea salt or Himalayan)
- Make ready 1 tablespoon preserved lemon (chopped)
Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley. Place on top of the vegetables, along with the tomatoes. Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup!
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!
I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter. Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. These sweet potatoes are tossed with fennel wedges then roasted until tender and carmelized. They make an excellent side dish for turkey or roast.
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