Roasted baby parsnips, fennel and potatoes
An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.
- 35 mins cooking
- Serves 4
Print
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
- 1Preheat oven to 200°C/400°F.
- 2Trim fennel, reserve fronds. Cut fennel into eight wedges.
- 3Place 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.
- 4Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
- 5Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.
Notes
Pumpkin, kumara, zucchini and eggplant would all be suitable to use in place of some of the vegetables in this recipe.