Hi, I’m Joana. Today, we’re going to make roasted fennel, new potato and tomato stew recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. 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 well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Roasted fennel, new potato and tomato stew is something that I have loved my entire life.
To begin 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 that.
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
- Get 2 medium white (or yellow) onions
- Take 300 g cherry tomatoes
- Take 3-6 cloves garlic
- Make ready 2 sprigs fresh rosemary or thyme
- Prepare Olive oil
- Prepare 700 ml tomato passata
- Get 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Get 1 can chickpeas (drained and rinsed)
- Get 75 g black olives
- Get Salt
- Take Pepper (sea salt or Himalayan)
- Prepare 1 tablespoon preserved lemon (chopped)
Steps 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’s going to wrap it up with this exceptional dish roasted fennel, new potato and tomato stew recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
