Hugh's roast Fennel, new potato and tomato stew, that's what! Recipe taken from: Much More Veg by Hugh Fearnley-Whittingstall Laced with spicy-hot harissa paste and a sprinkling od salty preserved ...

Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way. Cut the potatoes ...

Fennel is one of those versatile, flavorful, and beautiful vegetables that often gets overlooked. When meandering the produce ...

Spray 13" by 9" glass baking dish with nonstick cooking spray. To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread ...

Serve with new potatoes or steamed greens ... Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.

The plain or light maple-flavored varieties work well in this recipe. To crush fennel seeds, place them in a self-sealing bag and pound with a meat pounder or rolling pin, or use a mortar and pestle.

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Toss together the thinly sliced potatoes, onions and fennel in a bowl ... Our recipe database is growing every day, with fifty new recipes added weekly. We also have lots of recipe collections ...

Add fennel and continue to cook until fennel is tender crisp, about 4-5 minutes. Add potatoes and carrots. Continue cooking. 2. Whisk together chicken broth and tomato paste and add to pan ...

Rub the chickens with half of this mixture, reserving the other half to add to the potatoes. Cut the lemons (once juice has been squeezed out) into thick slices. Lay the slices of fennel and ...