Fennel might end up being your new favorite vegetable once you eat this dish.
To this day, hes still a growing British restaurateur whos sold millions of copies of his several cookbooks.
Featured in Olivers video was his Potatoes and Artichoke Al Forno, al forno indicating its an oven-baked recipe.
Photo:Lorenzo Bevilaqua/Disney General Entertainment Content/Getty Images
According to Oliver, It couldnt be quicker to put together.
And the ingredients list is short, too.
Read on for the scoop.
First, preheat your oven to 400oF.
Drop all the potatoes into a 9-by-13-inch baking dish.
Next, youll work with 1 bulb of fennel.
Fennel is an aromatic vegetable thats rich in heart-healthy nutrients likecalcium, potassium and fiber.
Just as Oliver passionately explained, Its amazing, grated or shaven in salads.
As fennel bakes, it takes a flavor turn from pungent and aniseedy to perfectly sweet.
To cut fennel, use a chefs knife to first separate the stalks from the bulb.
Then, finely slice the stalk into small pieces and add them to the baking dish.
For the bulb, Oliver said to slice it into round cross sections about a 14-inch thick.
Throw those slices directly into the baking dish, too.
The third ingredient youll work with is 1 10-ounce jar of artichoke hearts.
Then, he added just over 1 cup of water.
Cover tightly with foil and bake for one hour.
Once that hour is up, remove the pan and the foil.
To a small bowl, add 1/4 cup grated Parmesan and 1/2 cup double cream.
Double cream is a dairy cream thats higher inbutterfatcontent than others.
Give that a good mix, and spoon the mixture over the top of the veggies.
When its finished, top it with the fennel fronds you set aside earlier.
Oliver mentioned that its perfect alongside anything you fancy, really!
Does this recipe have you falling in love with fennel?
Thats no surprise to us!
you might even incorporate the veggie into your entire meal with ourOne-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous.
Its sure to be a hit!
Jamie Oliver.Potato & artichoke al forno with fennel, cream & parmesan.
