INGREDIENTS:2 Tbsp. extra virgin olive oil 14 small Idaho Potatoes (about 3 lbs.), quartered 3 bulbs fennel, cut into large dice 3 cloves garlic, chopped 2 shallots, minced 1 Tbsp. Dijon mustard ¼ cup white wine vinegar 1 cup extra virgin olive oil 2 Tbsp. chopped fresh fennel greens 2 tsp. chopped fresh tarragon 2 Tbsp. capers as needed, salt and freshly ground black pepperDIRECTIONS:For fennel and potatoes: Preheat oven to 375°F. Place 2 Tbsp. oil in a roasting pan and heat it in the oven ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.