Potatoes, beetroot and fennel together?

[Maggiethecat]

Got these from a community allotment and want to make something. Found a recipe to roast them together and use a dressing but there were no reviews so am a bit sceptical 🤔

Fennel is quite a strong flavour and wonder if I should use the potatoes, beet and maybe some salad leaves and omit the fennel?

Something scandi with pan-fried white fish, or salmon or herring.

You should be able to do a fennel and beetroot salad or salsa, with smashed potatoes (or potato salad)

Was thinking about the potato salad with all 3 ingredients but wondered about the flavour combo.

I like the fish idea but will leave it out as we have some non fish eaters.

I often do a beetroot and potato gratin which is really lovely. Roast the beet whole in the oven, then cool and peel and slice. Finely slice potatoes and layer alternate potato and beetroot layers, flavour with lots of garlic and pour over double cream and oven bake until potatoes cooked. Looks pretty in red and white stripes when cut. I'm not a fan of fennel though so can't help you with that!

You could slice the fennel thinly and put layers of that in the gratin too.

I wish I liked cream in cooked dishes but I struggle with it.

You can do a similar thing using stock or wine or a mix.

Or just layer it up (potentially with cheese in between the layers) and whack some butter/oil on the top. You can do that in an oven safe pan - the bottom layer of potatoes goes like fondant potatoes, the top layer goes crispy and the ones in between are soft.

Sounds great. I’m pretty sure I’d like it.

Mind you the gratin is a great idea too and as pp says you can use stock if you have a difficult time with cream.

sounds good tbh

add the fennel a little later or it will go to mush.

a bit of creme fraiche...

I’d roast the potatoes and beets together and braise the fennel in white wine and butter with a bit of Parmesan on top. You could roast them all together but fennel roasts a bit differently, I think it would go stringy.

You can also roast beetroot on its own. It makes a delicious accompaniment to many things. I like it with red onion, garlic, thyme or rosemary, olive oil and balsamic vinegar.

Fennel makes for a lovely fresh salad.

I like the sound of that especially texturally.

We often roast fennel and beetroot together. I don't find the fennel overpowering. It cooks quicker than beetroot though.

I would roast all three in separate dishes. Thyme with the beetroot, rosemary and salt with the potatoes Then combine the beetroot and potatoes with a dressing of choice , dress the fennel with a little oil and lemon juice, and cut some good thick slices of bread. I would eat it as is, got or cold, but it would go with ham,chicken or other meat or grilled tuna or mackerel.

Hot