Roasted Potatoes with Fennel and Onion
Preparation: 10 min Cook: 40 min
A native of the Mediterranean region, fennel has a faint licorice flavour and a crisp texture. Mix things up and try this recipe in place of your traditional mashed potatoes.
You will need:
| 4 cups |
whole yellow mini potatoes |
1 L |
| 4 cups |
whole red mini potatoes |
1 L
|
| 1 |
fennel bulb, trimmed & cut lengthwise into pieces |
1 |
| 1 |
red onion, sliced lengthwise |
1 |
| 1/2 cup |
extra virgin olive oil |
125 ml |
| 2 tsp |
fresh rosemary, chopped |
10 ml
|
|
salt and pepper |
|
Step 1:
Preheat oven to 425º F (220º C).
Step 2:
Combine potatoes, fennel and red onions in roasting pan; drizzle with olive oil and toss well to coat. Season with rosemary, salt and pepper.
Step 3:
Roast vegetables, turning occasionally until they are golden brown and tender when pierced by the tip of a knife. Serve immediately.
Makes 8 servings
Nutrients per serving (per 1/2 cup/125 ml): about 220 calories, 5 g protein, 7 g fat, 33 g carbohydrate, 41 mg vitamin C (70% Daily Value for vitamin C).
Nestlé Kitchens Tip: For a more colourful blend, toss potatoes with beets, sweet potatoes & rutabaga or white turnips.
Good to Know: Potatoes are a source of potassium, Vitamin C and folate. In fact, 70% of your daily value for Vitamin C is contained in only one serving of this recipe!
Source: Canadian Nutrient File (Food Code 2505)
