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roasted baby parsnips, fennel and potatoes
www.womensweeklyfood.com.au
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Recipe Saved
Cook Time: 35 minutes
Total: 35 minutes
Servings: 4
Ingredients
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Instructions
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Step 1
Preheat oven to 200°C/400°F.
Step 2
Trim fennel, reserve fronds. Cut fennel into eight wedges.
Step 3
Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.
Step 4
Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
Step 5
Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.
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