How To Feed Series: Clementine Fennel Potatoes
Disclaimer: Thank you to The Little Potato Company for sponsoring this blog post! All recipes, wording and opinions are entirely my own.
I love a good burger as much as the next person, but I’ve noticed that if I go a couple days without eating well, my body tells me all about it. I’m tired, cranky, and particularly hungry. Luckily, I’ve got a few go-to healthy side dishes that are dead-easy to pull together and so delicious! This Clementine Fennel Potato dish is no exception.
Inspired by one of my favourite recipes from the Jerusalem cookbook by
- Vegetarian or vegan
As an added bonus, the dish comes together in just a few minutes and is loaded with healthy ingredients. Potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C. The creamer varietal of potatoes don’t require any peeling or chopping either, making this dish a breeze. Easy and delicious? That’s my kind of meal.
- 3 tbsp ouzo
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1 tbsp grainy mustard
- 1 tbsp light brown sugar
- 2 tbsp dried fennel seeds
- 3-5 sprigs of fresh thyme
- 1.5 lbs of potatoes from The Little Potato Company (I used the baby boomer varietal)
- 1 fennel bulb
- 2 clementines, organic preferably
- salt and pepper
- Mix together the ouzo, oil, juices, mustard, sugar and fennel seeds together. Set aside.
- Cut the fennel bulb in half, and then cut each half in four wedges.
- Slice the clementines thinly and crosswise, keeping the skin on (be sure to wash them well beforehand).
- Preheat the oven to 350 F. In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Slip in the sprigs of thyme, and season with salt and pepper.
- Bake in the oven for 30-45 minutes or until cooked through and golden. Add a bit of extra colour by putting on the broiler for the last three minutes (but watch it doesn't burn!).