Featured Week of 1.28.10
Fennel and Potato Hash
Fennel and Potato Hash
This week we have fennel. Fennel is a crunchy, slightly sweet bulb
available in your grocer's vegetable section now through Spring.
All parts of the plant are edible; bulb, stalk, frond & seed.
Fennel is high in Vitamin C, potassium and fiber & low in
calories. It's been used widely in Italian cuisine for centuries.
In fact, fennel dates back to Greek mythology where it was
closely associated with Dionysus, the god of food & wine
and where (legend has it) a fennel stalk carried the fiery coal
that passed down knowledge from the gods to humankind.
Fennel has a mild anise or licorice flavor & a crunch like celery
when eaten raw. You can slice it for an antipasto and serve it
w/a drizzle of good olive oil, a twist of fresh ground black pepper
& sprinkle of Kosher salt or dip slices into hummus for a snack.
It's also a great digestif when eaten raw.
Cooked, fennel adds a mild anise flavor that pairs perfectly with other
root vegetables on their own or with pork; fennel seed is included in most
sausages along with sage.
Here, we use fennel and potatoes for a crispy warm Winter hash.
We love breakfast for dinner while nesting on these
cold nights, don't you?
This recipe is vegan as is, vegetarian when you add fried eggs and for
those omnivores out there add some fried eggs & sausages to carry the
anise flavor through.
Whatever preparation you choose we suggest some lovely
thick charred toast, a bitter green winter salad and a great NY wine
like Keuka Lake Vineyards Estate White to balance it all out. Enjoy.
Fennel & Potato Hash
serves 6
Ingredients:
2 small fennel bulbs w/fronds
2 T. olive oil
1 1/2 lbs. NY state potatoes (or other), washed & cubed then patted dry
1/2 tsp. Kosher salt
freshly ground black pepper
dash of fresh nutmeg (suggested but optional)
1 garlic clove (or more to taste), pressed or chopped
1/4 c. fresh flat Italian parsley, coarsely chopped
To make:
-Prepare fennel: cut bulbs into 1/2" cubes (reserve approx 1/4 c. finely minced fronds) then cook fennel bulb cubes in salted boiling water until just tender (about 3 min) then drain and set aside.
-Heat 2 T. oil in heavy large nonstick or seasoned cast iron skillet over medium heat. Add potato cubes and cook until golden & crisp, turning often (about 20 - 25 min) then smash them slightly with back of a wooden spoon or use a potato masher.
-Add par-boiled fennel cubes, salt, pepper & nutmeg. Cook until fennel is golden, turning & stirring often (about 2 - 3 min). Make sure you scrape all the good crispy bits from the bottom of the pan as you turn & stir.
-Add garlic, stir often & cook briefly (about 2 min).
-Stir in parsley. Adjust seasoning to taste. Reserve on a warmed plate in a pre-heated oven if you are adding sausages or eggs (which you can make in the same pan). Get all of those caramelized crispy bits out first; they're delicious. Prior to serving, sprinkle with reserved fennel fronds for a bit of freshness.
Nutritional Information per Serving:
(Fennel Potato Hash only)
173.2 kcal calories
37.8% cal from fat
7.3 g fat
1.0 g sat fat
0.0 mg cholesterol
2.9 g protein
25.5 g carbohydrates
4.3 g fiber
1.0 g total sugars
21.3 g net carbs
Nutrional information by & recipe adapted from Bon Appetit Jan.2010
available in your grocer's vegetable section now through Spring.
All parts of the plant are edible; bulb, stalk, frond & seed.
Fennel is high in Vitamin C, potassium and fiber & low in
calories. It's been used widely in Italian cuisine for centuries.
In fact, fennel dates back to Greek mythology where it was
closely associated with Dionysus, the god of food & wine
and where (legend has it) a fennel stalk carried the fiery coal
that passed down knowledge from the gods to humankind.
Fennel has a mild anise or licorice flavor & a crunch like celery
when eaten raw. You can slice it for an antipasto and serve it
w/a drizzle of good olive oil, a twist of fresh ground black pepper
& sprinkle of Kosher salt or dip slices into hummus for a snack.
It's also a great digestif when eaten raw.
Cooked, fennel adds a mild anise flavor that pairs perfectly with other
root vegetables on their own or with pork; fennel seed is included in most
sausages along with sage.
Here, we use fennel and potatoes for a crispy warm Winter hash.
We love breakfast for dinner while nesting on these
cold nights, don't you?
This recipe is vegan as is, vegetarian when you add fried eggs and for
those omnivores out there add some fried eggs & sausages to carry the
anise flavor through.
Whatever preparation you choose we suggest some lovely
thick charred toast, a bitter green winter salad and a great NY wine
like Keuka Lake Vineyards Estate White to balance it all out. Enjoy.
Fennel & Potato Hash
serves 6
Ingredients:
2 small fennel bulbs w/fronds
2 T. olive oil
1 1/2 lbs. NY state potatoes (or other), washed & cubed then patted dry
1/2 tsp. Kosher salt
freshly ground black pepper
dash of fresh nutmeg (suggested but optional)
1 garlic clove (or more to taste), pressed or chopped
1/4 c. fresh flat Italian parsley, coarsely chopped
To make:
-Prepare fennel: cut bulbs into 1/2" cubes (reserve approx 1/4 c. finely minced fronds) then cook fennel bulb cubes in salted boiling water until just tender (about 3 min) then drain and set aside.
-Heat 2 T. oil in heavy large nonstick or seasoned cast iron skillet over medium heat. Add potato cubes and cook until golden & crisp, turning often (about 20 - 25 min) then smash them slightly with back of a wooden spoon or use a potato masher.
-Add par-boiled fennel cubes, salt, pepper & nutmeg. Cook until fennel is golden, turning & stirring often (about 2 - 3 min). Make sure you scrape all the good crispy bits from the bottom of the pan as you turn & stir.
-Add garlic, stir often & cook briefly (about 2 min).
-Stir in parsley. Adjust seasoning to taste. Reserve on a warmed plate in a pre-heated oven if you are adding sausages or eggs (which you can make in the same pan). Get all of those caramelized crispy bits out first; they're delicious. Prior to serving, sprinkle with reserved fennel fronds for a bit of freshness.
Nutritional Information per Serving:
(Fennel Potato Hash only)
173.2 kcal calories
37.8% cal from fat
7.3 g fat
1.0 g sat fat
0.0 mg cholesterol
2.9 g protein
25.5 g carbohydrates
4.3 g fiber
1.0 g total sugars
21.3 g net carbs
Nutrional information by & recipe adapted from Bon Appetit Jan.2010
Click here for printable .pdf of recipe