• 6servings
  • 177calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large fennel bulbs with stalks, (about 2 pounds)

  2. 2 pounds small red potatoes, halved

  3. Cooking spray

  4. 1 tablespoon olive oil

  5. 1 whole garlic head

  6. 2 large green bell peppers, cut into 1/2-inch strips

  7. 1 teaspoon fennel seeds, lightly crushed

  8. 1 teaspoon coriander seeds, crushed

  9. 1/2 teaspoon Spanish smoked paprika or sweet paprika

  10. 1/2 teaspoon salt

  11. 1/8 teaspoon freshly ground black pepper

  12. 1 1/2 cups vegetable broth

  13. 1/8 teaspoon saffron threads

  14. 1 tablespoon sherry vinegar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°.

  2. 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.

  3. 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.

  4. 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.


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