Oven-Roasted Fennel,
Rainbow of Mini Peppers, and Potatoes

Serves 8

 

This perfect accompaniment to pork features the autumnal colors of the peppers with fresh fennel and dried fennel seed to marry with the pork.

• 1 bulb fresh fennel, thinly sliced,
       fronds removed and reserved
• 1 pound rainbow mini peppers (if not available,
       cut 1 red, 1 yellow, and 1 orange bell pepper
       into 1-inch-wide strips)
• 3 pounds new red potatoes, cut into quarters
• 1 large red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, slivered
• 1 teaspoon fennel seed
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

Combine all ingredients in a medium-sized bowl and toss to coat evenly with oil. Place in a single layer on a baking sheet. This can be prepared ahead up to this point.

Bake in a 375° F oven for 20 to 25 minutes, until potatoes are tender and peppers are cooked through. Serve with chopped fresh fennel fronds on top as garnish.

 

• from:
  Small Parties
  More Than 100 Recipes for Intimate Gatherings
• by Marguerite Henderson
• Gibbs Smith, 2008
• Paperback; $19.95
• ISBN-10: 1423602463
• ISBN-13: 978-1-4236-0246-0
• Recipe reprinted by permission.

Buy Small Parties

 

Small Parties

Breakfast at the Cabin for Six

• Fresh Fruit Ambrosia
• Raspberry Orange Sour Cream Muffins
• Herbed Egg Strudel
• Chicken Apple Sausage Sauté

Autumn Harvest Feast for Eight*

• Roast Prime Rib of Pork with Cherry Bourbon Sauce
• Oven-Roasted Fennel, Rainbow of Mini Peppers, and Potatoes
• Plum Crostada (Rustic Free-Form Fruit Tart)

*more recipes for this menu appear in the book

 

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This page created August 2008