Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted fennel, new potato and tomato stew. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
He's ditched the meat, and now he's mad about veg. But what will Hugh FW cook up when he receives a mystery package from our Welsh gardening wonder Terry Walton? Hugh's roast Fennel, new potato and tomato stew, that's what!
Roasted fennel, new potato and tomato stew is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roasted fennel, new potato and tomato stew is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Roasted fennel, new potato and tomato stew:
- Take 2-3 good sized fennel bulbs
- Get 600 g rough cubed new potatoes
- Get 2 medium white (or yellow) onions
- Prepare 300 g cherry tomatoes
- Take 3-6 cloves garlic
- Take 2 sprigs fresh rosemary or thyme
- Prepare Olive oil
- Take 700 ml tomato passata
- Get 1 tablespoon harissa (I use 2… In the sauce, and more later)
- Make ready 1 can chickpeas (drained and rinsed)
- Prepare 75 g black olives
- Get Salt
- Get Pepper (sea salt or Himalayan)
- Prepare 1 tablespoon preserved lemon (chopped)
Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Oven roasted new potatoes with olive oil, garlic, rosemary, and halved new potatoes. Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup! I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime.
Steps to make Roasted fennel, new potato and tomato stew:
- Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
- Set up all ingredients so you're ready to rock and roll.
- Preheat the oven to 180 degrees celcius
- Cut up your fennel bulb and save the fronds for later.
- Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
- Chop the rest of your veg how you like it, just not a fine chop.
- Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
- Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
- While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
- After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
- Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!
It would be especially delicious for the autumn and winter. Trim the fennel, remove the outer leaves if theyre scarred, and Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later. Serve with roasted meats, roast chicken, stews, or other roasted vegetables. Remove the potatoes, but save the water.
So that’s going to wrap it up for this special food roasted fennel, new potato and tomato stew recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
