crispy, creamy potato fennel bake

by sweetonwallstreet

I saw this recipe on Food52 last week and while it looked wonderful, the weather decided to be beautiful and in the 80’s last weekend. Not exactly the weather that screams, make a hot potato dish!

However, the past fewdays have been cloudy, a little rainy and cooler. I love summer, but I love fall more. The in-between with vegetables (think gorgeous tomatoes and the last lettuces with the start of winter squashes) and the cooler weather that makes days comfortable and evenings cozy.

I have class every Wednesday evening from 6-10 pm and for a few more weeks, I have to pick up my CSA box right before so there’s no time to make or eat dinner. To remedy this, I’ve been having breakfast, 2 lunches (one around noon and one around 4) and 2 snacks (one at 7 or 8ish when we get a break and one after I get out) to keep me powered through. This was my 4 pm lunch and boy did it cover me in a warm blanket and give me the energy to cook for the next 4 hours.

Crispy from broiling, creamy from the milk, salty from the olives. It’s perfect.

And if you’re not eating two lunches or two dinners in one day, it’d would be lovely with a side green salad or sauteed greens like broccoli rabe or kale to make a rounded meal. Also, feel free to switch out or add some other root vegetables to the creamy mixture like beets or carrots.

Potato Fennel Bake (serves 2)

3 tablespoons olive oil, divided

1-2 potatoes, cut into bite sized chunks, or 20 fingerlings, cut in half

1 bulb of fennel sliced

2-3 cups of milk (I used homemade cashew milk because that’s what I had, but whole milk or any other nut milk would work too)

2 small leeks, sliced into rounds

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

zest of 1/2 lemon

salt and pepper to taste

6 olives

Directions

1. Grease 2 small (6 oz) oven safe dishes with 1 tablespoon of olive oil each.

2. Put the potato chunks, fennel and leeks into a medium pot. Cover with milk and bring to a boil. Lower the heat and simmer for about 15- 20 minutes or until the potatoes are cooked.

3. With a slotted spoon, take the potato fennel mixture out of the pot and split between the two dishes.

4. Preheat the broiler.

5. Chop the rosemary and thyme together. Add the salt and pepper and sprinkle the mixture over the vegetables. Drizzle the dishes with 1 tablespoon of olive oil.

6. Place the dishes under the broiler just until the potatoes and top get crispy and browned.

7. While that’s broiling chop your olives and add the zest to it. Top each dish with half of the olive mixture and serve warm.

I broiled some cherry tomatoes while the dishes were in the oven and put those on top.

Just for you to know, it was a good idea.

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