Gently mix the leeks and fennel with the potatoes. Riverford's commitment to tackling modern slavery, Meet the people behind all the food Riverford produces and sells, The finest seasonal, organic food grown on our farm & cooked in our restaurant, Packed full of interviews, opinion pieces, ethical lifestyle tips and all the latest news on sustainable food, Inspiring seasonal ideas to make the most of your organic produce, A range of recipes to help you cook with the seasons, From quick ideas and main meals to showstopping sides and salads, Our favourite meat recipes for any occasion, Recipes for indulgent puddings and homemade favourites, All our vegan, vegetarian and dairy-free recipes in one place, 2 garlic cloves, crushed to a paste with a pinch of salt, 400g potatoes, peeled and cut into slices 2-3mm thick. Add the potatoes and most of the thyme leaves and stir well. Serve piping hot, with some green vegetables. By Mary Berry. Spread the fennel over, then cover with the remaining potatoes. Place the potatoes, celeriac and onion in an … Top with sautéed fennel and garlic. Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Place the prepared fennel bulbs in a separate saucepan of water and simmer over medium heat for 5–6 minutes until tender. 4 fennel bulbs, thinly sliced. The potatoes should be tender. Bake for one hour 20 minutes. Can be made a few hours ahead up to this point. Drizzle a little oil over the base of a 1.5-litre gratin dish. Directions. Recipe by Southern Living December 2011 https://www.bbc.co.uk/food/recipes/fennel_and_potato_gratin_29963 Quarter the fennel lengthways, and cut out and discard the root. Ingredients 1.5kg waxy potatoes, peeled and thinly sliced. ', 5) Bake in the oven for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Cover the dish with foil and bake for about 20 minutes, then remove the foil. Add the sauteed fennel and onion and mix well. Preheat your oven to 200°C/400°F/gas 6. Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. 3 tablespoons rapeseed or olive oil About 400g cold cooked new potatoes, cut into chunky pieces (ours were hot as we’d just cooked them. ', Sprinkle with grated cheese. Add the fennel seeds and stir just until fragrant, about 30 seconds. Jan 20, 2011 To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. Serve hot, with a crisp, leafy salad to balance the sweet richness of the gratin. It’s a Hugh Fearnley-Whittingstall recipe from his great book River Cottage Every Day. More information Find this Pin and more on Recipes to Cook by Jill Shanahan . 5) Bake in the oven for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Bake for approx. For extra crispness, you can finish under the broiler for a couple of minutes, but watch carefully. 6. Spoon the potatoes, fennel and cream mixture into the dish, season well and sprinkle over the reserved fronds. Rinse and dry the fish. Drain and mash. Remove the stalks from the fennel and cut the bulbs in half lengthwise. https://www.bbc.co.uk/food/recipes/fennel_and_potato_gratin_29963 It is a wonderful cookbook of breakfast, meat, veggies and fruit-based desserts - very hefty and fit to bursting with recipes. Place the potatoes in a large pot and cover with cold water by 1 inch. Spoon into the gratin dish and shake to even everything out. Can be made a few hours ahead up to this point. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. Combine the remaining 30ml of cream and 50g of gruyere and sprinkle on the top. Bake for a further 30 minutes or so, until the sweet potatoes are completely tender and the top is browned and crisp. Salmon and broccoli casserole. Remove the dish from the oven and put the tomatoes on top. Quote BBH25. Remove foil and bake 5-7 minutes until vegetables are tender and cheese is melted. Search. Set aside. Potato and fennel bake Rating added by Three Go Mad to the River Cottage Community 13th December 2012 at 15:42 Recipe taken from Channel 4's River Cottage: Three Go Mad Christmas special. The fennel flavour was still very present but cooking it slowly made it much sweeter and less… https://equinoxkombucha.com/blog/recipes/vegan-potato-fennel-al-forno The sweetness of this vegetable pairs beautifully in a spicy tomato sauce, much like my Mussels Linguine with Tomato Fennel Sauce. Jul 2, 2013 - Having never been a fan of fennel or anything strongly aniseed flavoured - I was intrigued to try this recipe given that it included so many things that I did love - squash, creamy white sauce and lasagne. Cover the baking dish with foil and bake at 190C/375F for 20 to 25 minutes. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Pour over the stock, season and drizzle with the remaining oil. Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and tempting delights! It's a resolution of mine this year to actually cook from my cookbooks, and I needed a fuss-free cake to take… Things that I make and bake. Everything we grow, make and sell is 100% organic. Easy; July 2011; Easy; July 2011; Serves 6; Takes 15 minutes to make, 6-7 minutes to cook, plus marinating; Bring a little heat to your barbecue with this spiced fish recipe from River Cottage. Take the preheated roasting tin from the oven and layer the potatoes and fennel in alternating rows, slightly overlapping. The potatoes need to be sliced thinly. More delicious ideas for you. Pour over the stock, season and drizzle with the remaining oil. Add cottage cheese and Parmesan to the milk mixture, and then pour over the potato-fennel-mixture. BBC Good Food Show Summer Save 25% on early bird tickets. Put the remaining potato mix over the sardine layer and pour in a few splashes of milk. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir everything together. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. Arrange half of these slices in a well buttered 13"x9" baking dish. 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And shake to even everything out Jill Shanahan tsp thyme cover and simmer over medium heat for minutes.
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