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Caramelised Fennel & Potatoes with Tahini Cream & Gremolata Recipe
Ben Carraoli

Caramelised Fennel & Potatoes with Tahini Cream & Gremolata Recipe

I recently made this caramelised fennel and potatoes dish, and honestly, it surprised me in the best way. The sweetness of fennel paired with crispy potatoes creates such a comforting balance. When I drizzled the creamy tahini sauce and sprinkled fresh gremolata on top, it felt like a restaurant-quality meal at home
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Total Time 55 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 medium fennel bulbs sliced
  • 500 g potatoes cut into chunks
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 –3 tbsp water
  • 1 garlic clove minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp lemon zest
  • 1 tbsp olive oil for gremolata

Method
 

  1. Start by slicing the fennel into wedges and cutting the potatoes into bite-sized chunks. Make sure everything is evenly sized so it cooks at the same rate. I like to rinse the potatoes slightly to remove excess starch.
  2. Place the fennel and potatoes on a baking tray and drizzle with olive oil. Add salt and pepper, then toss everything well to coat evenly. Roast in a preheated oven at 200°C (400°F) until golden and caramelised.
  3. In a small bowl, mix tahini, lemon juice, garlic, and water. Stir until smooth and creamy, adjusting the water as needed. The texture should be pourable but still rich.
  4. Combine chopped parsley, lemon zest, and olive oil in a bowl. Mix gently to keep the herbs fresh and vibrant. This topping adds a bright contrast to the roasted vegetables.
  5. Once the vegetables are caramelised, transfer them to a serving dish. Drizzle generously with tahini cream and finish with gremolata. Serve immediately while warm for the best taste.

Notes

  • I always spread the vegetables in a single layer to ensure proper caramelisation
  • I prefer roasting on parchment paper to avoid sticking and burning
  • I sometimes add a squeeze of lemon right before serving for extra brightness
  • I’ve noticed that fresh parsley makes a huge difference compared to dried
  • I like to slightly over-roast the fennel for deeper sweetness