Roasted Parmesan Fennel and Rosemary Potatoes
A fantastic combination of flavors that will have you dipping into the vegetable dish for second and third helpings! Fennel is known for its digestive properties and healing of upset stomach. While Rosemary is “a member of the mint family (Lamiaceae) as are: oregano, thyme, basil, and lavender. The name rosemary derives from the Latin ros meaning “dew” and marinus meaning “sea” – “sea dew.” The herb has been hailed since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.”
Ingredients
1 fennel bulb (greens removed. bulb washed and quartered. Pull layers apart with fingers)
4 Red, or, Yellow, or Yukon Gold potatoes (washed, unpeeled, quartered)
Olive Oil
Salt
4 sprigs of Rosemary
Bread Crumbs
Parmesan Cheese
Rosemary Roasted Potatoes with Red, Yellow, or Yukon Gold Potatoes
Directions
For Potatoes
In medium size sauce pan, fill half way with water. Add cubed potatoes and allow to lightly boil for 15 minutes. Remove from heat. Drain from water. In a baking dish, place potatoes, 1/8 cup olive oil, 1 teaspoon salt, and freshly chopped rosemary. Stir together. Bake in oven for 20-30 minutes on 400 F.
Roasted Parmesan Fennel Bulb. Excellent with Pork. Perfect as a vegetable to assist in digestion.
Directions: Parmesan Fennel
In a medium size sauce pan fill half way with water. Add fennel to water and place on high temperature to boil for 15 minutes. Remove from heat, drain water. Place in baking dish, add 1/8 cup olive oil to pan, add cooked fennel, 1/2 tsp salt, scatter bread crumbs and parmesan cheese on top and drizzle 1/8 cup olive oil on top of vegetables. Place into oven and allow to bake for 20 minutes on 400 F.
Remove both vegetables from oven and combine into a single dish and serve along side of Pork Roast or Cod with herbs and potatoes
by: Kimberly Crocker-Scardicchio
Reference
Eat Know How 