Honeyed roast potatoes and fennel with goat cheese

Step 1/4

• 2 fennel
• 300 g potatoes
• 4 radishes
• ½ tsp sugar

• oven
• cutting board
• knife
• small bowl

Preheat oven to 150°C/300°F. Remove and discard the fennel core and the upper green section. Cut the fennel lengthwise into thick strips. Peel and quarter the potatoes. Lastly, quarter the radishes, place them in a bowl and toss with sugar.

Step 2/4

• 4 tbsp olive oil
• 2 tbsp beer
• salt

• baking sheet
• oven

Place potatoes on a baking sheet, toss with olive oil and the beer. Season with salt and bake at 150°C/300°F for approx. 20 min. or until golden.

Step 3/4

• extra olive oil for frying
• salt

• frying pan
• cooking spoon

After the potatoes have been cooking for approx. 10 min, heat some olive oil in a frying pan set over medium heat. Add the fennel, season with salt, sauté for approx. 5 min. and then remove from heat. Approx. 3 min. before the potatoes are ready, place the radishes on top of the potatoes, and let them bake briefly until the end of the potatoes’ baking time. Remove the tray from the oven and turn the oven off.

Step 4/4

• 200 g goat cheese (roll)
• 2 tbsp honey
• chives for serving (optional)

• cutting board
• knife

To serve, place the potatoes and fennel on a plate. Slice the goats cheese into thin slices and place on top. Transfer the plate to the oven for approx. 2 min. to allow the residual heat to soften the goat cheese. Remove from the oven, pour the honey over the top, then add the radishes. Garnish with chives or spring onions, if desired. Enjoy!

Enjoy your meal!