Garlic-Roasted Potatoes And Fennel

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 large fennel bulbs with stalks, (about 2 pounds)
• 2 pounds small red potatoes, halved
• Cooking spray
• 1 tablespoon olive oil
• 1 whole garlic head, unpeeled
• 2 large green bell peppers, cut into 1/2-inch strips
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon Spanish smoked paprika or sweet paprika
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1/8 teaspoon saffron threads
• 1 tablespoon sherry vinegar

Directions

1. Preheat oven to 375°.
2. Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired.
3. Remove and discard stalks.
4. Cut fennel bulbs in half lengthwise.
5. Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
6. Remove white papery skin from garlic head.
7. Separate and peel cloves.
8. Finely chop 1 garlic clove; sprinkle over potatoes.
9. Add peeled garlic cloves, pepper strips, and next 5 ingredients to potatoes; toss well to combine.
10. Heat broth in a small saucepan over medium heat; stir in saffron.
11. Let stand 10 minutes.
12. Stir in vinegar; drizzle broth mixture over potato mixture.
13. Bake at 375° for 30 minutes.
14. Remove from oven, and arrange fennel wedges over potato mixture.
15. Return to oven; bake an additional 50 minutes or until broth mixture almost evaporates and potatoes begin to brown, stirring once.
16. Garnish with reserved fennel fronds, if desired.

Yield: 6 servings (serving size: 1 1/2 cups)