Potato with fennel and onion

One of the benefits of getting a mystery fruit and veg box each week is that it forces you to cook and eat things that wouldn't normally appear on the shopping list. Call me boring if you will, but I had never eaten fennel until it turned up in the box one week.

Potato and aniseed don't sound like natural partners on the plate, but trust me, this dish works. The fennel imparts a subtle aniseed flavour to the potatoes, giving a fairly bland side dish a rather delicious lift. 

Potato with fennel and onion

300g potato
1 red onion
1 fennel bulb, stalks trimmed
1 tbspn olive oil
black pepper, to taste


Preheat the oven to 180 degrees Celsius. Place half the oil in a small baking dish. Cut the potato, onion and fennel into evenly sized pieces. Place in the dish and drizzle with remaining oil. Season with black pepper. Bake 40 - 60 minutes, or until potato is cooked through with golden edges. Turn vegetables to coat with oil half way through cooking.


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