Roasted Onions, Fennel and Potatoes
Roasted Onions, Fennel and Potatoes This recipe has layers to it like an onion; broth, fennel, potatoes, caramelized onions, croutons, & cheese.
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Cooking tools:
- Cookie cutter
- Baking dish
- Skillet
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- Baking sheet
- Parchment paper
- Whisk
- Chef's knife
- Cutting board
- Peeler
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- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 2 tbsp olive oil
- 1 large onion, peeled and cut into 8 wedges
- 1 large fennel bulb, cut into 8 wedges
- 3 yukon potatoes, peeled and cut into wedges
- 10 cloves of garlic, peeled
- ½ cup white wine
- 1½ cups vegetable broth
- 2 strips of orange peel
- ½ tsp ground fennel
- ½ tsp Maldon salt flakes
- freshly ground black pepper, to taste
- 2 tbsp Miyoko's vegan butter
- 1 loaf of sourdough or gluten free bread
- 1 clove garlic, peeled
- ⅓ cup Miyoko's liquid vegan pizza mozzarella
- 2 tbsp of olive tapenade.
- 2 tbsp fennel fronds
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