Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 11 2019
Roasted Potatoes, Radishes & Fennel with Lemon Brown Butter Sauce
1 pound fingerling or very small yellow potatoes
Flaky salt and freshly ground black pepper
1 pound radishes, tops removed
1 fennel bulb without stalks, about 1 pound
1/4 cup unsalted butter
1/2 lemon, juiced (about 1 1/2 tablespoons)
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Fresh mint leaves or dill fronds, to garnish
Heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.
Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.
When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.
While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint or dill leaves. Serve immediately.