How to Make Fennel, Broccoli and Potato Bake


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    Prepare your fennel by slicing off the green leafy sprouts and cut in half from the top down. It should now resemble a large onion cut in half. Slice these into thin wedges (head to tail, each cut on an angle going inwards to the centre) about 1 centimeter (0.4 in) thick.

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    Peel & slice your potatoes into thin slices (approx 1/6th inch or just under half a centimetre).
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    Heat a saucepan of water large enough to hold the sliced vegetables (except the potato) until just boiling & heat a non stick pan with a little oil.
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    Fry the potato slices in the pan until a nice golden colour. They don’t need to be fully cooked through, but browning the slices will give more flavour. Put aside when cooked on a plate lined with a paper towel.
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    Blanch the broccoli florets about half a minute before removing with a slotted spoon. Aim to have them about half cooked through. Then add the fennel in the same boiling water for about 3 minutes. Drain the vegetables and put aside. This way the vegetables will cook quicker in the oven and cook more evenly.

    • It is not essential to blanch the broccoli, but raw broccoli will add a different flavour to the dish and may be a little too undercooked when the rest of the ingredients are cooked through.
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    Melt the butter in the other saucepan and add the flour (or gravy variation), stirring well to make a “roux”.
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    Add the milk gradually stirring well until smooth and simmer for 2-3 minutes. It should be the consistency of pouring cream, if it’s consistency is more liquid, cook a little longer, if too thick add a little more milk.
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    Add salt and pepper to taste and the garlic to the sauce, stirring well.
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    Heat oven to 200C/392F
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    Layer in a baking dish layers of fennel, broccoli and fried potato, pouring the sauce in occasionally to ensure even distribution. Top with the remains of the sauce.

    • If you cooked the sauce in a large pan, you may also add all vegetables into the sauce, stirring to cover then transferring to the baking dish. This is a lot quicker but the final product does not look as neat if you are cooking for a special event.
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    Bake for 25-30 minutes until golden brown. Top with the chopped parsley and serve.

 

Source: wikihow. com


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