Grilled Fresh Fennel and Potatoes

"I came up with this a while ago while figuring out what the heck to prepare with fresh fennel (I just liked the funny look of it and bought some). Turns out that this is a very easy to prepare, great-look-great-smell, vegetarian recipe. Hope you will find the same!"
 
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Ready In:
25mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Heat your oven grille up to the highest possible temperature.
  • Wash the fennel and cut it up. You can either make little "boats", i.e. cut it up vertically 8 times and leave all the green and trunks on it, or dice it up (2x2 inches) for faster cooking. The "boat" style looks very decorative.
  • Peel the potato and dice it up (2x2 inches).
  • Leave the skins on the garlic, but press them with fork so the skin is broken.
  • Put fennel, potatoes, and garlic cloves in a big bowl, then add the olive oil, salt, and pepper. Mix thoroughly.
  • Put mixed ingredients onto a greased baking sheet (or use baking paper), then slide the sheet under the grille (as far up as possible).
  • Let bake until potatoes are crisp on top, twist on the sheet and bake until ready.
  • Can be eaten as a vegetarian lunch by itself or as a side with poultry, meat or fish. Serving size is for main dish.

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