Fennel is a fragrant plant with extensive culinary uses and a delicate taste of anise. In alternative medicine, this vegetable is used to heal infections, digestive problems, and eye problems, and it contributes to the production of breast milk. In addition, fennel seeds are a rich source of protein, fiber, and minerals, such as calcium, iron, and magnesium. Fennel is a common guest in many of our kitchens, but I’ve always had a hard time incorporating it into cooked dishes until I found this wonderful roasted potato and fennel recipe.
Method of preparing the dish:
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Remove the outer layer of the fennel and cut 1-inch slices lengthwise (without damaging the root).
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In a deep frying pan, place the potatoes, fennel, bay leaf, and fennel seeds. Don't turn the heat on yet. In a separate bowl, mix the cream and milk, and add them to the skillet so that they cover the potatoes (you can add more of each if the liquid isn’t enough).
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Now turn on a medium-high flame, and season to taste. Bring the cream and milk to a boil and lower the flame.
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Cook the potatoes and fennel for another 20 minutes, until they soften, and lower the flame a little. At this point the potatoes and the fennel should be completely cooked, so turn off the flame and remove the pan from the stove.
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Preheat oven to 350° F (180° C) - in grill mode. In a bowl, mix the rosemary, thyme, parmesan, orange zest and olive oil.
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Oil a baking dish or line it with parchment. Transfer the potatoes and fennel to the baking dish, arranging them in a single layer. Sprinkle the herb mixture over the potatoes and fennel.
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Place the pan on the lower rack, and let it simmer for 3 -5 minutes. Leave the pan in the oven until the potatoes and fennel are as crisp as possible.
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