Plate spread with ricotta and fennel and potato on top
WRITTEN BY
SERVES:
2-4 as a side
Prep Time:
10 minutes
Cook Time:
40 minutes

Looking for a vegetarian side dish that holds its own? This recipe for Roasted Fennel and Potatoes on Ricotta is simple and only requires a few ingredients, but comes together into a seriously flavourful plate.

Roasting fennel is like giving it a whole new personality. When fennel's fresh, it's got a crisp, slightly sweet, and anise-like flavour. But when you roast it, that flavour deepens into something more caramelised and mellow, with a hint of nuttiness.

The lemon zest in the ricotta base brings a zippy brightness that cuts through the richness of the other flavours. The combination with fluffy roasted potatoes makes for a dish that's comforting yet sophisticated, and will soon have you eating it like a main! Otherwise, it's perfect alongside chicken, fish or pork.

INGREDIENTS:

  • 1 fennel
  • 3 medium potatoes, parboiled and chopped into chunks
  • 250g Ricotta
  • Juice and zest of 1 lemon
  • 1 clove of garlic, minced
  • 2 Tbsp olive oil
  • Salt & pepper
  • Parmesan cheese

INSTUCTIONS:

  1. Preheat oven to 180°C
  2. Rinse the fennel, then separate the stalks and fronds from the bulb. Reserve the fronds for garnish.
  3. Cut the fennel bulb into 1/8’s segments
  4. Add fennel segments to a roasting tray along with parboiled, chopped potatoes and season with olive oil, salt & pepper.
  5. Roast for 40 minutes until nice and caramelised.
  6. While the vegetables are roasting, combine ricotta, the lemon juice and zest, garlic and 1 Tbsp olive oil in a bowl. Season with a pinch of salt and pepper.
  7. When veggies are done roasting, spread the ricotta mix onto a flat dish and scatter the fennel and potatoes on top.
  8. Finish with grated parmesan and fennel fronds.
wonkybox

Roasted Fennel and Potatoes on Ricotta

Enjoying fennel roasted like this is sure to turn you into a fennel fanatic! This side dish brings caramelised flavours on a creamy base with lemon to add zing.
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