A whole-heartedly winter dish, this bake combines aniseed-flavoured fennel with the soft beauty of potatoes and white beans.. And, if you go for the alternative noted below the recipe, Jerusalem artichokes can feature too. You probably know that we adore dishes that go into the oven on cold winter days – they warm us, and both scent and warm the kitchen and living areas. It draws the family together, addicted as we are to warmth and flavours, and by the time the meal is served everyone is laughing and the wine is already poured.
Fennel and Potato with White Beans and Garlic
1 large fennel bulb
400g waxy potatoes, unpeeled
6 cloves garlic, peeled
2 Tblspn olive oil
2 tspn Dijon mustard
150 ml vegetable stock or water
0.5 large lemon (or cumquats if you have them)
200 white beans, soaked and cooked until tender (or use 400 g tinned)
sea salt and black pepper to taste
fresh fennel fronds, to garnish
Heat the oven to 190C.
Cut the fennel into half and then into wedges. Leave the peel on the potatoes, and also halve them then cut into wedges.
In a large bowl, add the vegetables, olive oil and salt (about 0.5 tspn) and with your hands, rub the oil and salt into the fennel and potatoes.
Place them into a baking dish with the garlic. Cut the lemon into wedges and nestle them amongst the vegetables. If using cumquats, halve them and add to the dish.
Mix the stock or water with the mustard and black pepper and pour over the vegetables.
Bake for 45 minutes, turning twice during cooking, or until the vegetables are golden brown and collapsing. It may take longer, depending on your oven and the size of your wedges.
Add the cooked white beans and pop the dish back into the oven for 15 mins more.
Serve with fennel fronds to garnish.
recipe notes and alternatives
Replace the white beans with Jerusalem Artichokes and/or additional Potatoes.