Roasted Fennel and Potatoes on Ricotta | Wonky Box Recipes
Enjoy fennel soft and caramalised in this simple vegetarian side dish.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 1 fennel
- 3 medium potatoes, parboiled and chopped into chunks
- 250g Ricotta
- Juice and zest of 1 lemon
- 1 clove of garlic, minced
- 2 Tbsp olive oil
- Salt
- pepper
- Parmesan cheese
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