Fennel and Potato Bake with Harissa
recipe

A delicious and easy fennel and potato bake that adds a spicy kick to your Easter table. This dish is a perfect addition to a vegetarian diet and will be loved by the whole family.
Preparation Time: 1 hour
Serving Size: 4-6
Ingredients:
- 500 g potatoes
- 2 fennels
- 2 tbsp olive oil
- 100 ml cream
- 100 ml milk
- 2 tbsp harissa
- 1 tsp salt
- 1/2 tsp black pepper
- 100 g grated cheese (e.g., Parmesan)
Instructions:
1. Peel and slice the potatoes into thin rounds. Rinse the fennels and slice them thinly.
2. Heat the olive oil in a baking dish over medium heat and add the fennel. Sauté the fennel for about 5 minutes until it softens.
3. Add the potato slices to the dish and mix well.
4. In a bowl, combine the cream, milk, harissa, salt, and black pepper. Pour the mixture over the potatoes and fennel.
5. Sprinkle the grated cheese on top of the dish.
6. Bake in a preheated oven at 200°C (390°F) for about 40-45 minutes, until the potatoes are tender and the top is golden brown.
7. Allow the dish to rest for a few minutes before serving.
Nutritional Information per Serving:
Calories: 320 kcal
Protein: 8 g
Carbohydrates: 30 g
Fat: 18 g
Fiber: 4 g

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