In the easy category: this fennel dish with baby potatoes is a great tasting oven dish for the whole family and quick to prepare. Fennel tastes great with those baby potatoes. This simple dish is one that Anne makes often, because her children keep eating it. It is a recipe that is easy to memorise. In short, the perfect meal when you are short of time, as the oven does most of the work.
Kid-friendly & vegan: fennel dish with baby potatoes
From mid-June to the end of October, I throw fennel in my shopping trolley almost every week. I like to work with seasonal vegetables and then this tuber - with distinctive anise flavour - is in season. It is homegrown superfood. There are many surprising reasons to eat fennel. One is that it is packed with vitamin C and contains potassium, of which it is known to boost oxygen supply to the brain. Fennel has an aniseed-like flavour, making it very versatile in use. You can stir-fry it, boil it, stew it, incorporate it raw in a salad and make a casserole with it.
Vegan casserole with fennel and potatoes for your family
This recipe puts this nutritious vegan fennel dish on the table. The use of oat cream and vegetable cottage cheese makes this fennel dish nice and creamy. As finishing touch I conjure a cheesy coating on top with Lidl's vegetable grater. The vegetable grater from their own home vegetable brand Vemondo. It melts very well in the oven, making it the closest thing to melted cheese. I also always use the grater for my homemade vegan pizzas or other Italian dishes.
This fennel dish has only five ingredients, so nice!
Fennel dish with baby potatoes
Kitchenware
- big bowl
- steam or frying pan
- baking dish
Ingredients
- 2 fennel in slices
- 500 gr bantams halved
- bit sea salt
- 1 red pepper (or dash of sambal) chopped
- 1 hand fresh parsley chopped
- jar black olives sliced
- 125 ml oat cream
- 6-8 el edelgist flakes
- 2 el chia seed
- 3 el hummus
- 3 el vegetable curd
- 1 red onion chopped
- vegetable grater as desired
Instructions
Preparation
- Preheat the oven to 180°C.
- Steam or boil the fennel and potatoes al dente.
Finish
- Place the pre-cooked baby potatoes in a baking dish.
- Spread the fennel on top.
- Sprinkle with the sea salt.
- Mix the sliced red pepper, parsley and olive slices with the oat cream, edelgist flakes, chia seeds, hummus, vegetable cottage cheese and red onion and pour over the vegetables.
- Place in the preheated oven for about 30 minutes.
I absolutely love the vegetable grater from Vemondo, Lidl's own brand, for oven dishes and pizzas.
This casserole with fennel is also in my vegan cookbook: Mum will you make this more often? VEGAN. This cookbook is a collection of my children's vegan favourites. A book full of easy and healthy vegan recipes for mornings, afternoons, snacks and evenings.
More vegan recipes from thegreenlist.nl
- Earlier, Anne made A pumpkin curry quiche with ginger: the perfect comfort food.
- A gem from David: Flevoland pearl barley risotto with oyster mushrooms.
- A super tasty vegan dessert: sticky rice Mango.
- All seasonal vegetables in a row can also be found at thegreenlist.nl.
Photo credits: Anne van Twillert.
