Roasted Fennel and Potatoes on Ricotta

WRITTEN BY

SERVES:

2-4 as a side

Prep Time:

10 minutes

Cook Time:

40 minutes

Looking for a vegetarian side dish that holds its own? This recipe for Roasted Fennel and Potatoes on Ricotta is simple and only requires a few ingredients, but comes together into a seriously flavourful plate.

Roasting fennel is like giving it a whole new personality. When fennel's fresh, it's got a crisp, slightly sweet, and anise-like flavour. But when you roast it, that flavour deepens into something more caramelised and mellow, with a hint of nuttiness.

The lemon zest in the ricotta base brings a zippy brightness that cuts through the richness of the other flavours. The combination with fluffy roasted potatoes makes for a dish that's comforting yet sophisticated, and will soon have you eating it like a main! Otherwise, it's perfect alongside chicken, fish or pork.

INGREDIENTS:

1 fennel
3 medium potatoes, parboiled and chopped into chunks
250g Ricotta
Juice and zest of 1 lemon
1 clove of garlic, minced
2 Tbsp olive oil
Salt & pepper
Parmesan cheese

_INSTUCTIONS:

Preheat oven to 180°C
Rinse the fennel, then separate the stalks and fronds from the bulb. Reserve the fronds for garnish.
Cut the fennel bulb into 1/8’s segments
Add fennel segments to a roasting tray along with parboiled, chopped potatoes and season with olive oil, salt & pepper.
Roast for 40 minutes until nice and caramelised.
While the vegetables are roasting, combine ricotta, the lemon juice and zest, garlic and 1 Tbsp olive oil in a bowl. Season with a pinch of salt and pepper.
When veggies are done roasting, spread the ricotta mix onto a flat dish and scatter the fennel and potatoes on top.
Finish with grated parmesan and fennel fronds.

wonkybox

WRITTEN BY

ABOUT