Fennel is one of those rare vegetables that you can eat either raw or cooked, and tastes like two completely different foods depending on the preparation. Raw, it tastes distinctly like licorice and anise. Cooked, its flavor mellows and sweetens like a caramelized onion and imparts an aroma that many will recognize as the same as fennel seed in Italian sausage. Whether raw or cooked, it is a good source of vitamin C, potassium, a collection of phytonutrients, and fiber.
This dish combines cooked fennel with russet potatoes for a side dish that goes especially well with pork. It was inspired by this dairy-filled recipe, which I think sounds amazing but am pleased to report that my version is absolutely delicious too!
Consistent and relatively thin sliced potatoes are the key here. An easy way to achieve this is by using a mandoline or a v-slicer, such as this one.
Notes for healing diets:
- Unfortunately, this dish isn’t going to work for people following SCD, AIP, Whole30 due to the inclusion of the potatoes. For you I recommend a simple preparation of fennel like this recipe.
- Potatoes are low-FODMAP and fennel should be acceptable as long as the quantity is not too big.
- This is a great “safe starch” for people following the Perfect Health Diet.
Baked Fennel and Potatoes Recipe:Print