Roasted fennel with oranges and dill mash

Name: Roasted fennel with oranges and dill mash
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 fennel bulbs, cut into wedges; 2 red onions, cut into wedges; 2 tbsp. olive oil; 1.1 kg (21⁄2lb) floury potatoes, such as King Edwards, peeled and cut into chunks; 50 g (2oz) butter; 2 oranges, peeled and segmented; 50 g (2oz) walnut halves, roughly chopped; Juice of 1 orange; 4 level tbsp freshly chopped dill

Fennel is very sweet when roasted, so in this vegetarian recipe it's served with buttery mashed potatoes for a dreamy balance.

By The GH Kitchen TeamPublished: 30 September 2001

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Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Ingredients

2 fennel bulbs, cut into wedges
2 red onions, cut into wedges
2 Tbsp. olive oil
1.1 kg (21⁄2lb) floury potatoes, such as King Edwards, peeled and cut into chunks
50 g (2oz) butter
2 oranges, peeled and segmented
50 g (2oz) walnut halves, roughly chopped
Juice of 1 orange
4 level tbsp freshly chopped dill

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Put the fennel wedges in a large roasting tin. Add the red onions and half the oil and season well. Roast for 45min or until soft.
2. Step 2
  Meanwhile, put the potatoes in a large pan of cold, salted water. Cover and bring to the boil. Simmer gently for 15-20min or until tender. Drain well, then add the butter, season with salt and pepper, and mash until smooth. Keep warm.
3. Step 3
  Add the orange segments and walnuts to the vegetables in the roasting tin. Cook for a further 5min.
4. Step 4
  Mix together the orange juice and the rest of the olive oil and season well to taste. Fold the dill through the mash, then spoon on to four warm plates and top with the roasted vegetables. Drizzle over the orange juice and olive oil dressing and serve immediately.
  
  Try more vegetarian recipes:
  
  Sweet roasted fennel
  
  More roasted vegetable recipes
  
  15 of the best vegetarian recipes

Per Serving:

Calories: 500
Total carbs: 65 g
Total fat: 24 g
Saturated fat: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time