FENNEL, POTATO & MUSTARD CASSEROLE Serves 6
To help you with the inter-seasonal leap, here is a dish I have been making since last century!! I kid you not. A recipe tried and true from the Holly Davis repertoire. Because I am very fond of fennel, I usually add some roasted/ground fennel seed but by no means feel obliged.
INGREDIENTS:
1 large fennel bulb
400g waxy potato OR (as I prefer) kumera – well scrubbed, not peeled
4 cloves of garlic, chopped
½ tsp sea salt
2 tblsp Dijon mustard
100 ml stock
1 tbsp lemon juice
¼ tsp black pepper
200 g navy/haricot beans, soaked & cooked until tender
½ bunch fresh fennel leaves
METHOD:
Cut the fennel and potatoes in ½ & then wedges (kumera will need a bit more cutting to achieve the right size)
> Place in a baking dish along with the garlic
> Rub the oil & salt into the cut vegetables (and add fennel seed if you wish)
> Add the mustard, stock, lemon juice, pepper and mix thoroughly to coat evenly
> Bake at 170 C (335 F) for about 35 minutes or until the vegetables are golden brown and collapsing, turn twice during cooking
> Add the beans and continue to cook for a further 15 minutes
> Serve with sprigs of fresh fennel leaves.
How easy is that? For more info on Holly DAVIS, go to http://www.foodbyhollydavis.com
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