Roasted Parsnips, Fennel & Baby Potatoes
Make the most of in-season winter vegetables with our recipe for Roasted Parsnips, Fennel & Baby Potatoes. This recipe makes for a quick and easy winter warmer that adds to any meal.
Ingredients
- 2 baby fennel bulbs
- 6 parsnips, halved length ways
- 6 baby new potatoes, halved
- 6 cloves garlic, unpeeled
- 2 star anise
- 2 teaspoons cumin seeds
- 1 1/2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup seeded Kalamata olives, chopped coarsely
- 2 tablespoons Italian parsley, finely chopped fresh
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 baby fennel bulbs
- 6 parsnips, halved length ways
- 6 baby new potatoes, halved
- 6 cloves garlic, unpeeled
- 2 star anise
- 2 teaspoons cumin seeds
- 1 1/2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup seeded Kalamata olives, chopped coarsely
- 2 tablespoons Italian parsley, finely chopped fresh
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Trim fennel, reserving fronds. Cut fennel into eight wedges.
- Step 3 of 5Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin seeds and season with salt and pepper. Roast vegetables for 30 minutes or until potatoes are tender.
- Step 4 of 5Meanwhile, make dressing. Place ingredients into a screw-top jar; shake well. Season to taste.
- Step 5 of 5Place roasted vegetables onto a serving dish, sprinkle with olives, fennel fronds and parsley. Drizzle with dressing to serve.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Trim fennel, reserving fronds. Cut fennel into eight wedges.
- Step 3 of 5Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin seeds and season with salt and pepper. Roast vegetables for 30 minutes or until potatoes are tender.
- Step 4 of 5Meanwhile, make dressing. Place ingredients into a screw-top jar; shake well. Season to taste.
- Step 5 of 5Place roasted vegetables onto a serving dish, sprinkle with olives, fennel fronds and parsley. Drizzle with dressing to serve.
Nutrition per serving
1412 Kilojoules
Protein5 grams
Fat24 grams
Carbs22 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Trim fennel, reserving fronds. Cut fennel into eight wedges.
- Step 3 of 5Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin seeds and season with salt and pepper. Roast vegetables for 30 minutes or until potatoes are tender.
- Step 4 of 5Meanwhile, make dressing. Place ingredients into a screw-top jar; shake well. Season to taste.
- Step 5 of 5Place roasted vegetables onto a serving dish, sprinkle with olives, fennel fronds and parsley. Drizzle with dressing to serve.