Roasted baby parsnips, fennel and potatoes

Name: Roasted baby parsnips, fennel and potatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: European
Ingredients: 2 baby fennel bulbs (260g); 6 parsnips (720g), halved lengthways; 6 baby new potatoes (240g), halved; 6 clove garlic, unpeeled; 2 star anise; 2 tablespoon olive oil; 2 teaspoon cumin seeds; 1/4 cup (40g) seeded kalamata olives, chopped coarsely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/4 cup (60ml) olive oil; 1 1/2 tablespoon lemon juice; 2 teaspoon dijon mustard

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

Dec 31, 1975 1:00pm

Serves 4
35 mins cooking

Ingredients

Roasted baby parsnips, fennel and potatoes

2 baby fennel bulbs (260g)
6 parsnips (720g), halved lengthways
6 baby new potatoes (240g), halved
6 clove garlic, unpeeled
2 star anise
2 tablespoon olive oil
2 teaspoon cumin seeds
1/4 cup (40g) seeded kalamata olives, chopped coarsely
2 tablespoon finely chopped fresh flat-leaf parsley

Dressing

1/4 cup (60ml) olive oil
1 1/2 tablespoon lemon juice
2 teaspoon dijon mustard

Method

Roasted baby parsnips, fennel and potatoes

1
Preheat oven to 200°C/400°F.
2
Trim fennel, reserve fronds. Cut fennel into eight wedges.
3
Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.
4
Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
5
Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.