Slightly aniseed flavoured Florence or bulb fennel is great to grow in the garden year round - in summer you can use it sliced thinly in salads and in winter as a cooked vegetable. This Fennel & Potato Bake recipe has a lovely cheesy topping and is delicious. You can make it with whatever root vegetables you have as well as potato (such as kumara) and you can add other ingredients such as artichoke hearts or olives. I usually adjust the quantities to fit my roasting dish. 800g potatoes … [Read more...]
Potato, Fennel & Cauliflower Bake
This potato, fennel & cauliflower bake was a bit of an experiment that turned out to be a winner. I harvested a lovely big fennel bulb from my winter vegetable garden (along with a head of cauliflower that wasn't going to win any beauty contest) and wondered what to do with it. I'd heard that you could use fennel with potatoes in a 'gratin' (cheese sauce) dish, so decided to put all the ingredients in, along with some bacon, to make an all in one dish comfort food dish. 3 potatoes 1 … [Read more...]
Roasties with spinach, feta and sundried tomato dip
These delicious roasted vegetables can be served as a meal by themselves. Root vegetables of your choice (e.g. potato, kumara, carrot) Frozen Spinach, Silver beet or Rainbow Chard balls (see Freezing Vegetables) Sundried tomato, cashew and parmesan dip (or any other similar dip) For a variation I sometimes use Basil Pesto Feta, cut into cubes (optional) Prepare root vegetables into fairly small pieces (about 2cm). I use enough to fill the roasting pan in a single layer. … [Read more...]