Fennel Roasted Vegetables

Name: Fennel Roasted Vegetables
Ingredients: 1 cup fennel seed; 3 tablespoons coriander seeds; 2 tablespoons white peppercorns; 3 tablespoons kosher salt; 34 lb yukon gold potato, unpeeled and cut into 1 inch cubes; 2 large carrots, peeled and cut on the diagonal into 1/2 inch thick slices; 5 tablespoons extra virgin olive oil; 12 lb red onion, each halved and cut into 8 wedges through the root end; 1 fennel bulb, halved lengthwise and cut into 1/2 inch wide wedges through the core; 34 lb asparagus, tough ends trimmed and cut on the diagonal into 1 1/2 inch lengths; 2 zucchini, ends trimmed and halved lengthwise and cut on the diagonal into 1/2 inch thick slices; 1 12 tablespoons fennel, spice rub; sea salt

13 ingredients

21 steps

Ingredients

1 cup fennel seed
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
34 lb yukon gold potato, unpeeled and cut into 1 inch cubes
2 large carrots, peeled and cut on the diagonal into 1/2 inch thick slices
5 tablespoons extra virgin olive oil
12 lb red onion, each halved and cut into 8 wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2 inch wide wedges through the core
34 lb asparagus, tough ends trimmed and cut on the diagonal into 1 1/2 inch lengths
2 zucchini, ends trimmed and halved lengthwise and cut on the diagonal into 1/2 inch thick slices
1 12 tablespoons fennel, spice rub
sea salt

Directions

1

Make the Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
2

Watch carefully, tossing frequently so the seeds toast evenly.
3

When light brown and fragrant, pour the seeds onto a plate to cool.
4

They must be cool before grinding, or they will gum up the blades.
5

Pour the seeds into a blender and add the salt.
6

Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
7

Store in a tightly sealed glass jar in a cool, dry place, or freeze.
8

Roast Vegetables: Preheat the oven to 425 degrees F.
9

Put the potatoes in a large pot of cold, well-salted water.Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until the potatoes are almost tender, about 7 minutes.
10

Add the carrots and simmer for about 1 minute longer.
11

Drain.
12

Heat a very large oven proof skillet over high heat.
13

Add 4tablespoons of the olive oil.
14

When the oil is hot, add the potatoes and carrots.
15

Cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10minutes.
16

Reduce the heat if needed to keep them from burning.
17

Add the fennel bulb, asparagus, zucchini, Fennel Spice and salt to taste.
18

Toss well to distribute the seasonings.
19

Drizzle with the remaining 1 tablespoon oil and toss again.
20

Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly.
21

Serve immediately.