Roasted Fennel and Potatoes
I served this with a garlic chicken and broccoli cooked in a white wine sauce. I sauteed 5 cloves of thinly sliced garlic in olive oil, then browned my chicken in the same pan. I then poured in equal amounts white wine and chicken broth and brought it to a boil. I topped that with my broccoli, put on the lid, and steamed the whole mess.
8 medium white potatoes, peeled, quartered and cut about 1/3 inch thick (about 2 per person to ensure adequate leftovers!)
fennel bulb, wispy fronds trimmed (you can retain them for a garnish if you wish), quartered and thinly sliced
1 lemon, thinly sliced
fresh black pepper
olive oil, enough to coat your veggies
Preheat the oven to 400 degrees. On a 1/2 sheet, lay a piece of aluminum foil with an equal size sheet of parchment on top. This will form your steamer. In a large bowl combine the above ingredients. Then spoon them onto the parchment. Fold it up to make a little package and use the foil to seal it tightly. Bake about 40 minutes.
If you wanted, you could reduce the sauce and pour it over the chicken, but I thought that cooking with the pan lid on infused the flavor in enough for us.
For dessert oatmeal squares that I made the other day with my home canned fig jam.
An aside: when choosing your fennel bulb, bigger is better, and you want the fronds attached as they are an indicator of how fresh your fennel is.