Recipe: Perfect Roasted fennel, new potato and tomato stew

Roasted fennel, new potato and tomato stew. 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. Add the potatoes, onions, cherry tomatoes and garlic.

How to prep oven roasted potatoes and fennel. You'll want to use the largest sheet pan that you have. Line the pan with a sheet of parchment paper that Hi Teresa, The addition of fennel to the roasted potatoes makes a pleasant change and has become a new favorite just perfect for any family. Roasted fennel, new potato and tomato stew most diverse and have mind sense that unique. Few kinds of Roasted fennel, new potato and tomato stew recipes are also sufficient convenient to process and do not take long. Though not everyone likes Roasted fennel, new potato and tomato stew food, nowadays some people are got attached and like the various Roasted fennel, new potato and tomato stew foods available. This could be seen from the number of restaurants that supply Roasted fennel, new potato and tomato stew as one of the serving. You can cook Roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Roasted fennel, new potato and tomato stew

1. Prepare 2-3 of good sized fennel bulbs.
2. You need 600 g of rough cubed new potatoes.
3. You need 2 of medium white (or yellow) onions.
4. It's 300 g of cherry tomatoes.
5. Prepare 3-6 cloves of garlic.
6. It's 2 sprigs of fresh rosemary or thyme.
7. Prepare of Olive oil.
8. It's 700 ml of tomato passata.
9. You need 1 tablespoon of harissa (I use 2... In the sauce, and more later).
10. You need 1 can of chickpeas (drained and rinsed).
11. It's 75 g of black olives.
12. You need of Salt.
13. It's of Pepper (sea salt or Himalayan).
14. You need 1 tablespoon of preserved lemon (chopped).

Add tomatoes, olives and potatoes and stir well. Tip into a warm dish to serve. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan.

Roasted fennel, new potato and tomato stew instructions

1. Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸.
2. Set up all ingredients so you're ready to rock and roll..
3. Preheat the oven to 180 degrees celcius.
4. Cut up your fennel bulb and save the fronds for later..
5. 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..
6. Chop the rest of your veg how you like it, just not a fine chop..
7. 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..
8. Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes..
9. 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..
10. 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..
11. Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!.

When hot, add the leek, onion, garlic, herbs, a Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Add the stock, tomatoes, bay leaves, thyme and potatoes. Ladle the stew into warmed bowls and garnish with fennel fronds. Remove orange peel and bay leaves.

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