The moment I took my first bite of caramelized fennel and potatoes drizzled with creamy tahini, I knew I had stumbled upon a keeper. The sweet, almost anise-like flavor of the fennel melds beautifully with the crispy edge of the baby potatoes, creating a sensation that feels both comforting and exciting. As I watch the vegetables roast, their enticing aroma fills the kitchen, making even the simplest weeknight dinner feel like a gourmet experience.
This dish is not just delicious; it’s also a visual delight, perfect for impressing guests at gatherings or serving as a quick yet elegant side on busy evenings. With just a handful of ingredients and minimal prep, you can elevate your meals in no time. Whether you’re a plant-based devotee or just looking to break free from the fast-food rut, this Caramelised Fennel and Potatoes with Creamy Tahini will become a staple in your kitchen. Let’s dive into this sensational recipe and bring some warmth to your table!
Why is Caramelised Fennel and Potatoes with Creamy Tahini a Must-Try?
Irresistible flavor: The sweet taste of caramelized fennel perfectly complements crispy baby potatoes, creating a delightful dish that’s both comforting and gourmet.
Easy preparation: With just a few simple ingredients and straightforward steps, this recipe comes together effortlessly, making it perfect even on busy nights.
Plant-based goodness: This dish is not only vegetarian but also gluten-free, appealing to various dietary preferences without compromising on taste.
Gorgeous presentation: The beautiful colors and textures make it a stunning side dish that is sure to impress your guests at any gathering.
Time-saving: Roasting the vegetables enhances their natural sweetness, allowing you to set them and forget them while they create mouthwatering aromas in your kitchen.
Transform your meals with this culinary favorite, and for more inspiration, check out our guide on easy side dishes.
Caramelised Fennel and Potatoes Ingredients
• Transform your meals with the delicious Caramelised Fennel and Potatoes with Creamy Tahini.
For the Roasted Vegetables
- Fennel – Adds a sweet, anise-like depth; pick firm bulbs without dark spots.
- Baby Potatoes – Provides a satisfying structure; halving them ensures even cooking.
- Fresh Rosemary – Enhances aroma and flavor; thyme can be used as a substitute if you’re out.
- Fresh Thyme – Complements the dish beautifully; it can be omitted or replaced with Italian herbs.
- Salt and Pepper – Essential for seasoning; be generous to amplify flavor!
For the Gremolata
- Parsley – Adds freshness and color; cilantro makes a great substitute for a twist of flavor.
- Capers – Introduces acidity and depth; feel free to leave them out for a milder taste.
- Garlic – Gives a savory kick; garlic powder works well if you’re short on fresh garlic.
- Lemon Zest and Juice – Brightens the gremolata; lime can serve as an excellent alternative.
For the Tahini Cream
- Tahini – The creamy base of the sauce; sunflower seed paste is a nut-free option if needed.
- Chili Honey – Infuses sweetness with a hint of heat; maple syrup or agave can replace it seamlessly.
- Extra Virgin Olive Oil – Enhances flavor during roasting; any preferred cooking oil will also do.
- Rice Vinegar – Balances the flavors; apple cider vinegar can be used as a nice substitute.
- Cold Water – Helps achieve the desired consistency; add gradually to avoid a thin sauce.
Enjoy the simplicity of these ingredients coming together to create a spectacular dish that will elevate your dining experience!
How to Make Caramelised Fennel and Potatoes with Creamy Tahini
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Preheat your oven to 200°C (390°F). This ensures your vegetables roast evenly and develop that delicious caramelization we love.
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Arrange sliced fennel and halved baby potatoes in a glass baking dish. Drizzle generously with extra virgin olive oil, then sprinkle with fresh rosemary and thyme for a fragrant aroma.
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Season generously with salt and pepper. Toss everything together to ensure the vegetables are evenly coated, which helps achieve that perfect golden brown when roasting.
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Roast the vegetables for about 20 minutes, stirring halfway through, until they become tender and beautifully caramelised, letting those flavors develop.
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Mix up your gremolata while the veggies are roasting. Combine fresh parsley, capers, minced garlic, lemon zest, and juice in a bowl. This adds a fresh burst of flavor!
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Combine the roasted vegetables in a serving bowl and mix in half of the gremolata. This infuses fantastic flavors throughout the dish.
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Whisk together tahini, cold water, and chili honey in a separate bowl until smooth. Adjust the water to reach your desired creamy consistency, and enjoy that luscious texture!
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Serve the roasted fennel and potatoes drizzled with tahini cream. Garnish generously with the remaining gremolata for that extra zesty touch.
Optional: Add a sprinkle of crushed red pepper for a spicy kick!
Exact quantities are listed in the recipe card below.
What to Serve with Caramelised Fennel and Potatoes with Creamy Tahini?
Each bite of this flavorful dish creates an unforgettable experience, and pairing it with the right sides can elevate your meal to new heights.
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Grilled Chicken: Juicy and slightly charred chicken complements the caramelized sweetness and creamy texture beautifully.
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Quinoa Salad: A light, fluffy quinoa salad with veggies adds a refreshing contrast, making each mouthful a delightful balance of flavors.
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Lemon Herb Couscous: Fluffy couscous dressed in zesty lemon brings brightness, enhancing the aromatic roasted notes from the fennel and potatoes.
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Roasted Asparagus: Crispy asparagus tossed with olive oil and lemon offers a crunchy texture, perfectly balancing the dish’s creamy elements.
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Mediterranean Lentils: Earthy lentils simmered in spices support the dish’s flavors while boosting protein for a satisfying meal.
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Crusty Bread: A warm loaf of rustic bread provides a wonderful opportunity to scoop up the tahini cream and roasted veggies, creating a cozy dining experience.
Combine any of these pairings to tailor your meal to your liking, ensuring a culinary celebration that will delight your family and friends!
How to Store and Freeze Caramelised Fennel and Potatoes
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Fridge: Store the Caramelised Fennel and Potatoes in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop to maintain their texture and flavor.
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Freezer: If you want to save leftovers, freeze the roasted vegetables without the tahini cream for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheating: For the best results, reheat the frozen vegetables in the oven at 180°C (350°F) until warmed through. Drizzle with fresh tahini cream before serving for a delightful touch.
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Make-Ahead: Prepare the gremolata a day in advance and store it separately in the fridge. This will enhance the freshness and flavor when served with the roasted vegetables.
Expert Tips for Caramelised Fennel and Potatoes
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Season Generously: Flavor comes to life with proper seasoning, so don’t hold back on salt and pepper to enhance the dish.
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Roast Evenly: Spread vegetables in a single layer for consistent cooking and ensure they caramelize beautifully without steaming.
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Control Consistency: When making tahini cream, add water slowly and whisk until smooth to avoid an overly thin sauce.
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Watch Roasting Time: Keep an eye on the vegetables; they should turn golden brown without burning, giving you that perfect roast.
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Flavor Development: Let the gremolata sit for a few minutes before serving; this allows the flavors to meld beautifully, enhancing the overall taste.
Enjoy preparing your Caramelised Fennel and Potatoes with Creamy Tahini, and savor each bite!
Make Ahead Options
These Caramelised Fennel and Potatoes with Creamy Tahini are perfect for busy weeknights! You can roast the vegetables up to 3 days in advance—just allow them to cool completely before storing in an airtight container in the refrigerator. This helps to maintain their texture and flavor. The gremolata is best made 24 hours ahead to let the flavors meld together beautifully; just cover it tightly and refrigerate. When you’re ready to serve, reheat the roasted vegetables gently in the oven to keep them tender and vibrant. Drizzle with the tahini cream right before enjoying for restaurant-quality results with minimal effort!
Caramelised Fennel and Potatoes Variations
Feel free to get creative and customize this dish to suit your taste and dietary needs!
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Herb Swap: Experiment with fresh mint or basil in the gremolata for a refreshing twist.
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Nut-Free Alternative: Use sunflower seed paste in place of tahini for a nut-free creamy option.
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Sweetness Level: Adjust the sweetness by using agave nectar instead of chili honey for a milder taste.
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Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the tahini cream for an extra layer of heat.
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Crispy Texture: Roast some chickpeas alongside the vegetables for added crunch and protein.
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Flavor Boost: Toss in a few cherry tomatoes with the potatoes and fennel for a burst of juiciness.
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Citrus Variation: Substitute lime juice and zest for lemon for a different zestiness in the gremolata.
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Roasted Garlic: Roast a whole head of garlic with the veggies, then mix it into the tahini cream for deeper flavor.
Caramelised Fennel and Potatoes with Creamy Tahini Recipe FAQs
What should I look for when selecting fennel?
When choosing fennel, look for firm bulbs that are free of dark spots or blemishes. The bulbs should feel heavy in your hand, indicating freshness. I recommend selecting fennel with vibrant green fronds for added flavor and garnish.
How should I store leftovers of Caramelised Fennel and Potatoes?
You can store your Caramelised Fennel and Potatoes in an airtight container in the refrigerator for up to 3 days. For best results, reheat them gently in the oven or on the stovetop to retain their delicious texture and flavor.
Can I freeze Caramelised Fennel and Potatoes?
Absolutely! If you’d like to freeze leftovers, do so without the tahini cream for up to 2 months. To freeze, let the roasted vegetables cool completely, then transfer them to a freezer-safe container. Thaw in the fridge overnight before reheating in the oven at 180°C (350°F) until warmed through. Serve with freshly drizzled tahini cream for a perfect finish!
What if my vegetables burn while roasting?
If you find that your vegetables are burning, it’s likely due to overcooking or mismatched oven temperatures. Always ensure to check them halfway through the cooking time and toss them around for even roasting. If they’re browning too quickly, reduce your oven temperature slightly or cover them loosely with aluminum foil.
Are there any dietary considerations for this recipe?
This Caramelised Fennel and Potatoes dish is plant-based, vegetarian, and gluten-free, making it suitable for various dietary needs. However, if you have specific allergies (like sesame), be cautious with the tahini cream. Consider using sunflower seed paste as a nut-free alternative or omitting it altogether for those with allergies.
Can I make substitutions for the herbs in the gremolata?
Very! If you’re out of parsley, cilantro can give a fresh twist, or you could incorporate mint or basil for a unique flavor profile. Don’t hesitate to play around with the herbs based on what you enjoy or have on hand; the more the merrier!
Caramelised Fennel and Potatoes with Creamy Tahini Bliss
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) for even roasting.
- Arrange sliced fennel and halved baby potatoes in a glass baking dish.
- Drizzle with extra virgin olive oil, then sprinkle with rosemary and thyme.
- Season generously with salt and pepper, tossing to coat evenly.
- Roast for about 20 minutes, stirring halfway until tender and caramelized.
- While roasting, mix parsley, capers, minced garlic, lemon zest, and juice in a bowl.
- Combine roasted vegetables with half of the gremolata in a serving bowl.
- In a separate bowl, whisk tahini, cold water, and chili honey until smooth.
- Adjust water for creamy consistency.
- Serve roasted fennel and potatoes drizzled with tahini cream.
- Garnish with remaining gremolata.