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Roasted Potatoes and Fennel Casserole

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copyright 2016 Art of Living,PrimaMedia,Inc/Maria Liberati

Wow.. a delicious way to enjoy the healthy benefits of fennel with potatoes, garlic and fresh lemon..Cena (dinner)  for tonight will be  healthy and delicious oven roasted potatoes and fennel with lemon and garlic…serve with a dry white wine and a piece of artisan cheese and you have a great meal! Delicious, healthy and light!

roasted potatoes and finocchio

Roasted Potatoes and Fennel

1 pound red or yellow potatoes

1 large fennel bulb, cleaned and cut in quarters

1 fresh lemon

1/4 cup extra virgin olive oil

freshly ground black pepper

4 cloves garlic

Boil potatoes for 10 minutes. (you can remove or leave peel on to roast) Cut potatoes in quarters. Place cut potatoes, fennel in roasting pan with garlic cloves.Grate lemon over potatoes and fennel, then squeeze juice on top of fennel and potatoes, place in garlic cloves. Pour in olive oil over vegetables, grind black pepper on top. Gently stir to distribute liquid over all vegetables. Bake in preheated oven at 375 degrees for 40-50 minutes. Stir a few times while cooking. You can also place under broil for last3- 5 minutes to brown on top depending on your oven.

For more great recipes get your copy of  the Gourmand World Award Winning book-The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

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Designed by Brian Hanshaw

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