Fennel dish with baby potatoes
A delicious fennel dish with baby potatoes. A favourite with children and quick to prepare. This is how to incorporate fennel in an easy-to-make oven dish.
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.