How To Make Fennel & Lemon Boulangère Potatoes
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the potatoes, fennel, lemon zest, lemon juice, garlic, olive oil, thyme, salt, and pepper. Toss to coat evenly.
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Arrange the potato mixture in a 9×13-inch baking dish.
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Pour the vegetable broth over the potatoes, cover the dish with foil, and bake for 45 minutes.
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Remove the foil and continue baking for an additional 15-20 minutes, until the potatoes are golden brown and tender.
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Serve hot and garnish with additional lemon zest, if desired.
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 660mg
- Total Carbohydrates : 41g
- Dietary Fiber : 7g
- Sugar : 3g
- Protein : 5g
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