recipe, side dish, sponsored, vegetable

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 guy,Β  but I’ve noticed that if I go a couple days without eating my dose of vitamins and fiber, 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 “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi, the mix of flavours in this dish is absolutely wonderful. Orange, fennel, thyme, mustard seeds and a generous dose of ouzo (an anise-flavoured aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas.

As you perhaps know, I’ve started a mini-blog series called How To Feed, where I give home cooks some of my own personal tips about feeding your friends or family who have dietary restrictions and delicious recipes that go hand-in-hand. This recipe is coincidentally suitable for any of the following diets:

  • Vegetarian or vegan
  • Gluten-free
  • Lactose-free
  • Nut-free

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 pairing.

Clementine Fennel Potatoes
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Ingredients

  • 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
  • salt and pepper

Instructions

  1. Mix together the ouzo, oil, juices, mustard, sugar and fennel seeds together. Set aside.
  2. Cut the fennel bulb in half, and then cut each half in four wedges.
  3. Slice the clementines thinly and crosswise, keeping the skin on (be sure to wash them well beforehand).
  4. 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.
  5. 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!).
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http://cocoabeanthevegetable.com/clementine-fennel-potatoes/

  • Laurel
    I LOVE the flavors of fennel and orange together - SO GOOD. Can't wait to make this recipe!
  • Elaine_Nessman
    I'm a fennel fan (and a Little Potato fan, too!) Your flavour combinations sound fabulous. Love the addition of ouzo!
  • Gabby Peyton
    Wow, this looks so delicious! I have seen clementines/mandarin oranges used in asian-inspired dishes before, but never like this! I will definitely try this!
  • This is totally my style! Live the mix of fennel and 🍊 orange! Great idea πŸ’‘ and looking forwayd to try it out soon! Perfect for BBQ season!
  • Colleen Milne
    I love this! The fennel and orange are so great together and the ouzo is a perfect addition. Delicious. :-)
  • Cathy
    What an interesting combination of flavours! It's great to have a repertoire allergy-friendly dishes, and this such a versatile one.
  • Ayngelina
    I would have never thought to pair clementine with potato but this recipe looks amazing! I have some fennel in my fridge and now I just need the clementines!
  • Melville Nicoletta
    Beautiful ingredients here! Baby potatoes are perfect to soak up all the wonderful fresh flavors of the fennel and clementine.
  • Thank you Natalie :)
  • Ooh orange and fennel is such a yummy combination! This potato dish looks so fresh and tasty - perfect for summer!
  • Cassie Hendry
    I can almost taste those flavours! What a beautiful flavour pairing you have here. Jerusalem is one of my favourite cookbooks too, and I find there are lots of recipes in there that are helpful for when people with dietary restrictions come over. I'll need to keep this for one of my friends who can't eat gluten or dairy! :)
    • You're right Cassie- Jerusalem has tons of flavour ideas that work really well for a bunch of diets! :)