How to Make Fennel, Broccoli and Potato Bake
Prepare your fennel by slicing off the green leafy sprouts and cut in half from the top down., Peel & slice your potatoes into thin slices (approx 1/6th inch or just under half a centimetre). , Heat a saucepan of water large enough to hold the...
Step-by-Step Guide
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Step 1: Prepare your fennel by slicing off the green leafy sprouts and cut in half from the top down.
It should now resemble a large onion cut in half.
Slice these into thin wedges (head to tail, each cut on an angle going inwards to the centre) about 1 centimeter (0.4 in) thick. -
Step 2: Peel & slice your potatoes into thin slices (approx 1/6th inch or just under half a centimetre).
,, They don't need to be fully cooked through, but browning the slices will give more flavour.
Put aside when cooked on a plate lined with a paper towel. , Aim to have them about half cooked through.
Then add the fennel in the same boiling water for about 3 minutes.
Drain the vegetables and put aside.
This way the vegetables will cook quicker in the oven and cook more evenly.
It is not essential to blanch the broccoli, but raw broccoli will add a different flavour to the dish and may be a little too undercooked when the rest of the ingredients are cooked through. ,, It should be the consistency of pouring cream, if it's consistency is more liquid, cook a little longer, if too thick add a little more milk. ,,, Top with the remains of the sauce.
If you cooked the sauce in a large pan, you may also add all vegetables into the sauce, stirring to cover then transferring to the baking dish.
This is a lot quicker but the final product does not look as neat if you are cooking for a special event. , Top with the chopped parsley and serve. -
Step 3: Heat a saucepan of water large enough to hold the sliced vegetables (except the potato) until just boiling & heat a non stick pan with a little oil.
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Step 4: Fry the potato slices in the pan until a nice golden colour.
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Step 5: Blanch the broccoli florets about half a minute before removing with a slotted spoon.
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Step 6: Melt the butter in the other saucepan and add the flour (or gravy variation)
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Step 7: stirring well to make a "roux".
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Step 8: Add the milk gradually stirring well until smooth and simmer for 2-3 minutes.
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Step 9: Add salt and pepper to taste and the garlic to the sauce
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Step 10: stirring well.
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Step 11: Heat oven to 200C/392F
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Step 12: Layer in a baking dish layers of fennel
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Step 13: broccoli and fried potato
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Step 14: pouring the sauce in occasionally to ensure even distribution.
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Step 15: Bake for 25-30 minutes until golden brown.
Detailed Guide
It should now resemble a large onion cut in half.
Slice these into thin wedges (head to tail, each cut on an angle going inwards to the centre) about 1 centimeter (0.4 in) thick.
,, They don't need to be fully cooked through, but browning the slices will give more flavour.
Put aside when cooked on a plate lined with a paper towel. , Aim to have them about half cooked through.
Then add the fennel in the same boiling water for about 3 minutes.
Drain the vegetables and put aside.
This way the vegetables will cook quicker in the oven and cook more evenly.
It is not essential to blanch the broccoli, but raw broccoli will add a different flavour to the dish and may be a little too undercooked when the rest of the ingredients are cooked through. ,, It should be the consistency of pouring cream, if it's consistency is more liquid, cook a little longer, if too thick add a little more milk. ,,, Top with the remains of the sauce.
If you cooked the sauce in a large pan, you may also add all vegetables into the sauce, stirring to cover then transferring to the baking dish.
This is a lot quicker but the final product does not look as neat if you are cooking for a special event. , Top with the chopped parsley and serve.
About the Author
Amy Knight
Writer and educator with a focus on practical organization knowledge.
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