New potatoes, fennel, chives, and parmesan ;)
New Potatoes with Fennel, Apples, Garlic, and Parmesan I prepared this side dish alongside the chicken cooked on a glass, allowing the vegetables to sit beneath the chicken and absorb some meaty flavor. However, they can also be made separately in a heat-resistant dish. The new potatoes form the base of the dish, while the fennel and apples provide a different taste compared to usual sides. They can be served with meat, but are substantial enough to stand alone as a main dish. The result largely depends on the amount of oil and the size of the vegetable pieces, so it’s good to check the potatoes after about 30 minutes. Quick Info Preparation time: not specified; includes cleaning and cutting the vegetables. Baking time: approximately 30 minutes. Total time: about 40-50 minutes, depending on how long it takes to prepare the ingredients. Servings: not specified; 1.5 kg of potatoes is suitable for several servings as a side. Difficulty: easy. Recipe type: oven-baked side dish or meatless main course. Ingredients 1,500 g new potatoes, preferably Romanian 2-3 bulbs of fennel 2-3 Golden apples 3-4 cloves of garlic, left in their skins Olive oil Garam Masala spices Approximately 50 g Parmesan 6-7 chives, which are thin green onions grown in pots A little water For the Garam Masala mix, use equal parts white pepper, red pepper, green pepper, black pepper, coriander, cumin, garlic, allspice, sea salt, ginger, cloves, cinnamon, and bay leaves. If you are using a pre-made Garam Masala mix, simply sprinkle it over the vegetables. Preparation Method 1. Wash the new potatoes under cold running water and scrub them with a new wire sponge. There’s no need to peel them completely. After cleaning, cut each potato into quarters. 2. Clean the fennel bulbs and remove any undesirable parts. Score them lightly without completely separating them, so they cook more easily and can absorb the flavors from the dish. 3. The Golden apples are used whole. Wash them and place them together with the potatoes, fennel, and garlic cloves in their skins in a heat-resistant dish. 4. Sprinkle the Garam Masala spices over the vegetables. Add olive oil and a little water. The recipe does not specify an exact amount of oil, so use just enough to moisten the ingredients without covering them. 5. Place the dish in the preheated oven. Bake the vegetables for about 30 minutes at medium heat, uncovered. The potatoes should be cooked, and the fennel and apples should soften. 6. If preparing the side dish under a chicken cooked on a glass, place the dish beneath the chicken and let the vegetables cook at the same time. In this case, the potatoes and other ingredients will also absorb some meaty flavor from the juices dripping into the dish. 7. After baking, transfer the vegetables to a platter or plates. You can arrange them simply or in a more decorative way, depending on how you want to serve the dish. 8. Sprinkle the Parmesan while the vegetables are still warm and finish with the chopped or finely sliced chives. There’s no need to aggressively mix the vegetables after baking. The apples and fennel can break apart, and the dish looks better if each ingredient remains as whole as possible. Why I Make This Recipe Often It’s an easy side dish to prepare when I want to use several vegetables in one dish. The potatoes make it filling, while the fennel and apples change the flavor without needing a separate sauce. It’s also practical when the oven is already on for meat; the dish can be placed under the chicken, and the vegetables gain extra flavor. Additionally, the preparation doesn’t require many steps. Just wash, cut, season, and let it bake. The Parmesan and chives are added at the end, just before serving. Tips New potatoes should be well cleaned, especially if you’re using them with the skin on. A new wire sponge is mentioned in the original recipe; do not use one that has been used for dishes or may leave residues. The fennel should be lightly scored, not cut into small pieces. This way, it remains present on the plate and doesn’t break down too quickly. The apples should be used whole, as specified in the recipe. There’s no need to peel or cut them before baking. The dish should be left uncovered. This way, the vegetables bake directly and are not just steamed. The 30-minute time is approximate. The size of the potatoes and the actual oven temperature can affect the duration. Check the potatoes before removing the dish. The Parmesan is added after baking, not from the start. If sprinkled beforehand, it may dry out or brown too much. Substitutions Chives can be replaced, in the spirit of the original recipe, with thin green onions if that’s what you have on hand. In the source, chives are described as thin green onions grown in pots. If you don’t have Parmesan, it can be omitted, but the salty and slightly intense flavor will be missing at the end. It’s not advisable to automatically substitute Garam Masala with another spice mix, as this is one of the elements that defines the dish. Variations The most obvious variation is baking the vegetables under the chicken on the glass. In this case, they receive some meaty flavor from the fat that drips into the dish. If cooked separately, they remain a vegetable side with a cleaner taste. The dish can also be served as a meatless main course, especially due to the quantity of potatoes and Parmesan. In this case, keep all the vegetables whole or in large pieces for a more visually and texturally substantial plate. You can use a store-bought Garam Masala mix or one made from the spices listed in the recipe, in equal proportions. An exact amount for the mix is not specified, so add it to taste. Serving Ideas Serve the potatoes with fennel and apples as a side dish alongside chicken or another roasted meat. If the vegetables were baked under the chicken on the glass, you can bring them to the table directly from the same dish, then place them on plates and add the Parmesan and chives. As a main dish, serve it warm, with the Parmesan sprinkled on top at the end. The baked apples can remain whole on the plate or can be easily broken apart with a fork. Frequently Asked Questions Can I use regular potatoes instead of new potatoes? The recipe is designed for new potatoes, which are scrubbed and used with the skin on. Regular potatoes are not included in the original version, and the texture and baking time may differ. Should the fennel be sliced? No. In the original recipe, the fennel bulbs are cleaned and lightly scored, then placed in the dish. It’s preferable not to cut them too small. Should the apples be peeled? No. The Golden apples are used whole, without being cut before baking. Can I make the recipe without chicken? Yes. The chicken on the glass is just the mentioned option for baking the vegetables underneath it. The side dish can be prepared separately in the same heat-resistant dish with olive oil, a little water, and spices. When do I add the Parmesan and chives? After the vegetables are taken out of the oven and placed on the plate. The Parmesan is sprinkled over the warm vegetables, and the chives are used for decoration and freshness. Nutritional Values The values are estimated, as the recipe does not specify the amount of oil or the exact number of servings. For dividing into approximately four servings, one serving may contain: Calories: approximately 390-500 kcal Protein: approximately 10-13 g Carbohydrates: approximately 65-75 g Fats: approximately 10-18 g Fiber: approximately 9-11 g The range is broad mainly due to the olive oil and the size of the apples and fennel bulbs. The potatoes contribute the most carbohydrates, while the Parmesan adds protein and fat. If the vegetables are baked under chicken, the values may increase depending on the amount of fat that ends up in the dish. Storage and Reheating Store leftovers in a sealed container in the refrigerator. It’s preferable to consume them as soon as possible, as the apples and fennel gradually lose their texture after cooling. When reheating, place the vegetables in a dish and heat them in the oven until they are warm again. The Parmesan and chives can be added after reheating, to maintain their flavor and appearance. The potatoes can be reheated, but the side dish will not have exactly the same texture as when it was first taken out of the oven.
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