Braised Fennel with garlic roast potatoes

 

Ingredients

  • 1tbsp olive oil
  • 1 garlic clove
  • 1/2 fennel bulb
  • 100 ml of hot vegetable stock

For the garlic roast potatoes

  • 2tbsp olive oil
  • 85g Anya Potatoes
  • 2 garlic cloves, skin on crushed
  • salt and freshly ground black pepper
 

Directions

  1. Preheat the oven tyo 180C / Gas Mark 4
  2. For the braised fennel heat the oil in an ovenproof frying pan over a medium heat.  Add the garlic and fennel and fry for 4-5 minutes or until softened.
  3. Add the hot stock to the mixture, stir well, then transfer to the oven and cook for 10-12 minutes or until the vegetables have cooked through and the volume of liquid has reduced.
  4. Meanwhile for the garlic roast potatoes, heat the oil in a separate frying pan, add the potatoes and garlic cloves and eason to taste with salt and freshly ground black pepper.  Fry for 1-2 minutes or until golden brown. then transfer to the oven to roast for 10-12 minutes or until tender.
  5. To serve remove the braised fennel and garlic from the pan using a slotted spoon and place onto a serving plate.  Sppon the garlic roast potatoes alongside.