Roasted Fennel and Spuds

 

A true winter warmer….

 

Preparation: 10 minutes

Cooking: 30 minutes

Serves 4

·                      

2 fennel bulbs, outer layer and stalks removed, sliced

4 Royal Blue or Ruby Lou Potatoes, peeled and thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper

¼ cup breadcrumbs

¼ cup grana padano cheese, shaved

 

 Preheat oven to200º. Arrange fennel and potato slices in a large shallow baking dish. Drizzle over the olive oil and balsamic vinegar. Season well with salt and pepper. Roast for 20-30 minutes, until the fennel is beginning to caramelize and the potatoes crisp up. Mix the breadcrumbs and grana padano and add as a thin layer on the top of the dish. Turn the top grill plate on and grill until breadcrumbs are toasted and cheese is bubbling.

 

Serve as the star with some crusty bread and dressed salad leaves or alongside roasted meat or juicy fish.