This simple side – a hearty combination of potatoes and vegetables – is all cooked in one dish so it’s perfect for a dinner party or Sunday lunch. In fact, it is so tasty you could eat it as a supper on its own, served with a green vegetable or lightly dressed salad
- 3 large fennel bulbs
- 600g (1lb 6oz) large potatoes, peeled
- 3 onions, each cut into 6 wedges
- 50g (2oz) butter, plus extra for greasing
- 2 garlic cloves, crushed
- 50g (2oz) Parmesan cheese, grated
- Preheat the oven to 200°C/180°C fan/Gas 6. Butter a shallow 2.5 litre (4 pint) ovenproof dish, about 23cm x 30cm (9in x 12in).
- Trim the tops from the fennel and cut each bulb in half through the root, then cut each in half lengthways into three wedges. Cut the potatoes into wedges of about the same size.
- Bring a large pan of salted water to the boil, then cook the fennel and onion for about 5 minutes. Add the potatoes and boil for a further 5 minutes until all the vegetables are just tender. Drain well.
- Put the butter and the garlic in the empty vegetable pan and set over a low heat until just melted. Add the vegetables to the butter, toss until coated, then tip into the prepared dish. Sprinkle with the Parmesan. Bake for 30-40 minutes, until piping hot.
PREPARE AHEAD You can assemble the dish up to 12 hours ahead and chill in the fridge.
Mary’s wise words It is essential to pre-cook the potatoes and fennel, otherwise they absorb too much butter and you would have to use more, giving an over-rich result; the fennel would also be much tougher.
Read more: http://www.dailymail.co.uk/home/you/article-2564726/Mary-Berry-Cooks-Roasted-fennel-onion-potato-Parmesan-topping.html#ixzz2wG8NILBh
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