Description:

An unusual but very tasty combination of roasted vegetables.

Source:

Julee Rosso & Sheila Lukins from the Silver Palate Cookbook

Serves/Makes:4 portions

Ingredients

• 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total)
• 1-1/2 lbs (.7 kg). small red new potatoes
• 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans)
• 2/3 cup (150 ml) olive oil
• 1/4 cup (60 ml) lemon juice
• 1/2 tsp (2 ml) coarse (kosher) salt
• Freshly ground black pepper, to taste

Preparation

• Preheat the oven to 425 degrees (225 C.).
• Cut the tops off the fennel, and then cut the bulbs into quarters.
• Thinly slice the potatoes.
• Snap the ends off the beans.
• Combine the fennel, potatoes, oil, and lemon juice in a mixing bowl and toss well.
• Spread the mixture (with the oil and lemon juice) out on a baking sheet, sprinkle with the coarse salt, and bake for 30 minutes.
• Toss the beans with the cooked vegetables, and bake until lightly browned, 10 to 15 minutes. Sprinkle with pepper, and serve hot or at room temperature.
• Viel Gluck (good luck) hope you enjoy

Comments

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