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Roasted fennel, new potato and tomato stew
Roasted fennel, new potato and tomato stew

Before you jump to Roasted fennel, new potato and tomato stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for this. The overall economy is affected by the number of individuals who are dealing with health problems such as hypertension, which is directly associated with poor eating habits. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically believe that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, however, merely making a few minor changes can positively affect daily eating habits.

One way to deal with this to start seeing some results is to understand that you do not need to change everything right away or that you should entirely get rid of certain foods from your diet. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to roasted fennel, new potato and tomato stew recipe. You can cook roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Roasted fennel, new potato and tomato stew:
  1. Take 2-3 good sized fennel bulbs
  2. You need 600 g rough cubed new potatoes
  3. Take 2 medium white (or yellow) onions
  4. You need 300 g cherry tomatoes
  5. Use 3-6 cloves garlic
  6. Use 2 sprigs fresh rosemary or thyme
  7. You need Olive oil
  8. You need 700 ml tomato passata
  9. Get 1 tablespoon harissa (I use 2… In the sauce, and more later)
  10. Take 1 can chickpeas (drained and rinsed)
  11. Use 75 g black olives
  12. You need Salt
  13. Prepare Pepper (sea salt or Himalayan)
  14. Prepare 1 tablespoon preserved lemon (chopped)
Steps to make Roasted fennel, new potato and tomato stew:
  1. Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
  2. Set up all ingredients so you're ready to rock and roll.
  3. Preheat the oven to 180 degrees celcius
  4. Cut up your fennel bulb and save the fronds for later.
  5. Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
  6. Chop the rest of your veg how you like it, just not a fine chop.
  7. Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
  8. Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
  9. While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
  10. After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
  11. Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!

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