Roasted baby parsnips, fennel and potatoes
An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.
Ingredients
Roasted baby parsnips, fennel and potatoes
- 2 baby fennel bulbs (260g)
- 6 parsnips (720g), halved lengthways
- 6 baby new potatoes (240g), halved
- 6 cloves garlic, unpeeled
- 2 star anise
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 1/4 cup (40g) seeded kalamata olives, chopped coarsely
- 2 tbsp finely chopped fresh flat-leaf parsley
Dressing
- 1/4 cup (60ml) olive oil
- 1 1/2 tbsp lemon juice
- 2 tsp dijon mustard
Steps
Roasted baby parsnips, fennel and potatoes
- Preheat oven to 200°C/400°F.
- Trim fennel, reserve fronds. Cut fennel into eight wedges.
- Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.
- Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
- Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.