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Roasted Fennel and Potatoes

Cookbook MarthaStewart

Category Name Vegetables

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 fennel bulbs (about 4

ounces each),

trimmed

8 red potatoes (about 1

pound), cut in half

Salt and freshly

ground black

pepper

1 Tablespoon(s) olive oil

Method

1. Heat oven to 425°. Set a heavy roasting pan in the oven, and allow to preheat for 20

minutes.


2. Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and

potatoes with salt and pepper, and toss with olive oil.


3. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in

hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning,

until tender and golden brown. Serve immediately.



HACCP Instructions



9/10/2003 6:59:37 PM Page 1 of 1 Roasted Fennel and Potatoes

 

 

 

 

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