by F for Food
View
my 28 recipes »
F for Food's Notes:
3 tablespoons olive oil Ask a question about this ingredient
1 fennel bulb Ask a question about this ingredient
1 shallot, thinly sliced Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 tablespoon fresh thyme Ask a question about this ingredient
Juice of 1/2 Meyer lemon Ask a question about this ingredient
3/4 pounds fingerling potatoes, boiled and drained Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2 tablespoons chopped Italian parsley Ask a question about this ingredient
Kosher salt and freshly ground black pepper Ask a question about this ingredient
Preheat the oven to 425F.
Ask a question about this stepTrim the root end of the fennel, cut the stalks off where they meet the bulb, and peel off any outer layers that are brown or bruised. Cut the bulb in half lengthwise, leaving the core intact. Place the halves, cut side down, on a cutting board, and slice the fennel thinly lengthwise.
Ask a question about this stepToss the fennel in a large bowl with the shallot, thyme, bay leaf, fennel fronds, 1 tbsp olive oil, salt & pepper.
Ask a question about this stepHeat oil in a cast iron skillet until it is very hot and then toss in the fennel mixture. Once the mixture is tender and somewhat translucent (about 10 minutes), toss in the potatoes, and smash them up a bit with a potato masher. Add lemon and stir everything together for about 5 minutes and add cream.
Ask a question about this stepBake for 30-45 minutes, until golden and slightly crispy on top.
Ask a question about this stepTop with parsley and serve.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
