Ingredient:
2 large fennel bulbs
500 g (1 lb) sweet potatoes
Salt and black pepper
60 g (2 oz) butter
90 g (3 oz) Parmesan cheese, grated
Method:
Cut each fennel bulb lengthways in half, then cut each half lengthways into three pieces, keeping the root ends intact. Peel the sweet potatoes, and cut the flesh into 3.5 cm (1 ½ in) cubes.
Bring a saucepan of salted water to a boil. Add the fennel, bring back to a boil, and boil for 7 minutes. Add the sweet potatoes, and boil for a further 3 minutes. Drain the vegetables, rinse under cold running water, and dry well.
Melt the butter in the saucepan, and return the vegetables to the pan. Toss to coat in the butter, and season with salt and pepper.
Tip the mixture into a shallow ovenproof dish, level the surface, and sprinkle with the cheese. Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 20-25 minutes until golden brown. Serve hot.
2 large fennel bulbs
500 g (1 lb) sweet potatoes
Salt and black pepper
60 g (2 oz) butter
90 g (3 oz) Parmesan cheese, grated
Method:
Cut each fennel bulb lengthways in half, then cut each half lengthways into three pieces, keeping the root ends intact. Peel the sweet potatoes, and cut the flesh into 3.5 cm (1 ½ in) cubes.
Bring a saucepan of salted water to a boil. Add the fennel, bring back to a boil, and boil for 7 minutes. Add the sweet potatoes, and boil for a further 3 minutes. Drain the vegetables, rinse under cold running water, and dry well.
Melt the butter in the saucepan, and return the vegetables to the pan. Toss to coat in the butter, and season with salt and pepper.
Tip the mixture into a shallow ovenproof dish, level the surface, and sprinkle with the cheese. Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 20-25 minutes until golden brown. Serve hot.
