Roasted fennel, new potato and tomato stew is the first thing that comes to many people’s mind when it arrives to a delightul meal. Today, we will provide you steps on serving a comforting Roasted fennel, new potato and tomato stew.
We hope you got insight from reading it, now let’s go back to roasted fennel, new potato and tomato stew recipe. You can have roasted fennel, new potato and tomato stew using 14 ingredients and 0 steps. Here is how you achieve it.
First of all, below are the ingridients that you should ready to serve Roasted fennel, new potato and tomato stew:
- Get 2-3 of good sized fennel bulbs.
- Provide 600 g of rough cubed new potatoes.
- Get 2 of medium white (or yellow) onions.
- Prepare 300 g of cherry tomatoes.
- Provide 3-6 cloves of garlic.
- Get 2 sprigs of fresh rosemary or thyme.
- Use of Olive oil.
- Use 700 ml of tomato passata.
- Prepare 1 tablespoon of harissa (I use 2… In the sauce, and more later).
- Take 1 can of chickpeas (drained and rinsed).
- You need 75 g of black olives.
- Provide of Salt.
- You need of Pepper (sea salt or Himalayan).
- Take 1 tablespoon of preserved lemon (chopped).
After preparing the ingridients, now we are ready to make our delightful Roasted fennel, new potato and tomato stew:
But as I did so I noticed Roasted Fennel with Tomatoes and decided to give it a try. Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir Scatter over the preserved lemon, tear over any saved fennel fronds and then bring the dish to the table. Serve with more harissa if you like things spicy. Fennel and salmon are a match made in heaven.
Recipe : Roasted fennel, new potato and tomato stew
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