If you are looking for a simple yet intriguing recipe to serve a side dish different from the usual, baked fennel and potatoes is a choice that may surprise you. In this version, enriched with mustard and honey, the vegetables become even more enticing thanks to a delicate sweet and sour note and an irresistibly crunchy texture.
The preparation is truly within everyone’s reach: simply slice the fennel and potatoes thinly and season them with an emulsion of extra virgin olive oil, mustard, and a small amount of honey, enough to enhance the flavors without being overpowering. Once the vegetables are arranged on a large baking sheet, in a single layer, baking will allow them to brown and caramelize perfectly.
No special techniques or complicated steps are needed: this recipe for baked fennel and potatoes with mustard and honey is designed to achieve maximum results with minimal effort. An easy and well-balanced side dish, ideal for accompanying main dishes of meat, fish, or eggs, aimed at those who love well-prepared sides without complications and without sacrificing taste.
You might be interested in other fennel recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Fennel and Potatoes with Mustard and Honey
If you are celiac, check that the mustard label states “gluten-free”.
- 2 fennels
- 12 oz potatoes
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- 1 tsp wildflower honey
- 2 tsps sweet mustard
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mandoline
- 1 Bowl
- 1 Glass
- 1 Baking Sheet
- Parchment Paper
How to Prepare Baked Fennel and Potatoes
To prepare baked fennel and potatoes with mustard and honey, it’s essential to slice the potatoes and fennel thinly and evenly so they cook uniformly. For this purpose, if you have one, I recommend using a mandoline or an electric vegetable slicer. Start by cleaning the fennel: remove the stems and outer leaves (1) which are tough and fibrous; if you don’t want to discard them, you can use them for a fennel soup or a creamy fennel risotto. Slice the fennel into slices about 1/4 inch (6-7 mm) thick (2). Peel the potatoes and slice them slightly thinner (3).
Place the fennel and potatoes in a bowl (4). Pour the oil into a glass and add a generous pinch of salt and a grind of pepper (5). Mix briefly with a fork, then add the mustard and honey (6).
Emulsify everything by beating vigorously with a fork (7), then pour the sauce into the bowl (8) and mix carefully using a spoon or your hands, so that all the vegetables are evenly seasoned (9).
Line a baking sheet or a very large tray with parchment paper, which can hold all the vegetables in a single layer, slightly overlapping. Spread the fennel and potatoes, trying to arrange them as widely as possible (10). Bake them in a preheated static oven at 392°F (200°C) for 20 minutes, then mix them briefly (11) and finish cooking in a ventilated oven at 392°F (200°C) for another ten minutes, until they are golden (12).
You can serve baked fennel and potatoes either hot or at room temperature; they go perfectly with a wide variety of main courses, as the mustard flavor and the sweet note of the honey are just hinting.
Storage
Baked fennel and potatoes with mustard and honey can be stored in the refrigerator in an airtight container for 2 days. It is advisable to reheat them in the oven or a pan before serving again to restore the crunchiness of the vegetables.
FAQ (Questions and Answers)
Do I need to parboil fennel and potatoes before baking them?
No, in this recipe it is not necessary to parboil either the fennel or the potatoes. By slicing them thinly and baking them in a hot oven, you get even cooking and a pleasant browning.
What type of mustard is best to use?
For this recipe, a mild mustard is recommended, which flavors the vegetables without overpowering their taste.
Is honey essential?
No, honey is only used to give a slight sweet and sour note. It can be omitted or replaced with half a teaspoon of sugar.
