The Fast Way to Making Best Roasted fennel, new potato and tomato stew

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Roasted fennel, new potato and tomato stew

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Below are the ingridients that are needed to cook a yummy Roasted fennel, new potato and tomato stew:

  1. Prepare 2-3 of good sized fennel bulbs.
  2. Provide 600 g of rough cubed new potatoes.
  3. Prepare 2 of medium white (or yellow) onions.
  4. Prepare 300 g of cherry tomatoes.
  5. You need 3-6 cloves of garlic.
  6. Use 2 sprigs of fresh rosemary or thyme.
  7. Use of Olive oil.
  8. Provide 700 ml of tomato passata.
  9. Use 1 tablespoon of harissa (I use 2… In the sauce, and more later).
  10. Prepare 1 can of chickpeas (drained and rinsed).
  11. Prepare 75 g of black olives.
  12. Provide of Salt.
  13. Prepare of Pepper (sea salt or Himalayan).
  14. Get 1 tablespoon of preserved lemon (chopped).

Ready with the ingridients? Here are the sequences on preparing Roasted fennel, new potato and tomato stew:

But as I did so I noticed Roasted Fennel with Tomatoes and decided to give it a try. Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over the oil, season with salt and pepper and stir Scatter over the preserved lemon, tear over any saved fennel fronds and then bring the dish to the table. Serve with more harissa if you like things spicy. Fennel and salmon are a match made in heaven.

Recipe : Roasted fennel, new potato and tomato stew

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