Roasted fennel with oranges and dill mash

Name: Roasted fennel with oranges and dill mash
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 fennel bulbs, cut into wedges; 2 red onions, cut into wedges; 2 tbsp. olive oil; 1 kg (21⁄2lb) floury potatoes, such as King Edwards, peeled and cut into chunks; 50 g (2oz) butter; 2 oranges, peeled and segmented; 50 g (2oz) walnut halves, roughly chopped; Juice of 1 orange; 4 level tbsp freshly chopped dill

Fennel is very sweet when roasted, so in this vegetarian recipe it's served with buttery mashed potatoes for a dreamy balance.

By The Good Housekeeping Cookery TeamPublished: 30 September 2001

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Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Ingredients

2 fennel bulbs, cut into wedges
2 red onions, cut into wedges
2 Tbsp. olive oil
1 kg (21⁄2lb) floury potatoes, such as King Edwards, peeled and cut into chunks
50 g (2oz) butter
2 oranges, peeled and segmented
50 g (2oz) walnut halves, roughly chopped
Juice of 1 orange
4 level tbsp freshly chopped dill

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Put the fennel wedges in a large roasting tin. Add the red onions and half the oil and season well. Roast for 45min or until soft.
2. Step 2
  Meanwhile, put the potatoes in a large pan of cold, salted water. Cover and bring to the boil. Simmer gently for 15-20min or until tender. Drain well, then add the butter, season with salt and pepper, and mash until smooth. Keep warm.
3. Step 3
  Add the orange segments and walnuts to the vegetables in the roasting tin. Cook for a further 5min.
4. Step 4
  Mix together the orange juice and the rest of the olive oil and season well to taste. Fold the dill through the mash, then spoon on to four warm plates and top with the roasted vegetables. Drizzle over the orange juice and olive oil dressing and serve immediately.
  
  Try more vegetarian recipes:
  
  Sweet roasted fennel
  
  More roasted vegetable recipes
  
  15 of the best vegetarian recipes

Per Serving:

Calories: 500
Total carbs: 65 g
Total fat: 24 g
Saturated fat: 8 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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