Oil Roasted Haricots Verts, Potatoes & Fennel
(submitted by Margaret Sieck from "The New Basics" Cookbook)
serves4
2 fennel bulbs (about 1 1/4 lbs total)
1 1/2 lbs small red new potatoes
1 1/2 lbs haricot verts (thin, tender green beans)
2/3 cup olive oil
1/2 tsp coarse or kosher salt
freshly ground black pepper to taste
Preheat oven to 425 degrees.
Cut tops off the fennel (saving fronds), and then cut bulbs into at least quarters, maybe smaller. Thinly slice the potatoes. Snap the ends off the beans.
Combine the fennel, potatoes and oil in a mixing bowl and toss well. Spread the mixture (with the oil) out on a baking sheet, sprinkle with the salt and bake for 30 minutes.
Remove the baking sheet from the oven. Toss the beans with the cooked vegetables and bake until lightly browned, another 10 to 15 minutes. Sprinkle with salt and pepper and serve room temperature.
About Me
- Farm Markets of Central New Jersey
- Central New Jersey
- Join me as I document and visit the farms and markets in our book, Farm Markets of Central New Jersey. I'll be sharing great seasonal recipes and interesting info along the way.
1 comment:
I went to Hopewell farmers market at the train station last night and North Slope Farm had nice fresh fennel and thinks that they will continue for the next few weeks - so they should have it for Thanksgiving.
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