Name: Roasted baby parsnips, fennel and potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
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; Dressing; 1/4 cup (60ml) olive oil; 1 1/2 tablespoon lemon juice; 2 teaspoon dijon mustard

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

Dressing

1/4 cup (60ml) olive oil

1 1/2 tablespoon lemon juice

2 teaspoon dijon mustard

Method

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.

Pumpkin, kumara, zucchini and eggplant would all be suitable to use in place of some of the vegetables in this recipe.
Note

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Ingredients

Method

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