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Caramelised Fennel & Potatoes with Tahini Cream Recipe
Ben Carraoli

Caramelised Fennel & Potatoes with Tahini Cream Recipe

I recently made this caramelised fennel and potatoes dish, and I honestly didn’t expect it to turn out this flavorful. The sweetness of the fennel combined with crispy potatoes was just irresistible. When I added the creamy tahini sauce and fresh gremolata on top, it completely elevated the dish
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium fennel bulbs sliced – Choose fresh fennel with bright green fronds for best flavor.
  • 500 g potatoes cut into chunks – Use waxy or Yukon-style potatoes for crisp edges and soft centers.
  • 3 tablespoons olive oil – Helps caramelise the vegetables beautifully.
  • 1 teaspoon salt – Enhances the natural sweetness of fennel.
  • ½ teaspoon black pepper – Adds mild heat and depth.
  • 1 teaspoon paprika optional – Gives a warm, smoky touch.
  • ¼ cup tahini – Use good-quality tahini for a smooth nutty flavor.
  • 2 tablespoons lemon juice – Fresh lemon juice brightens the sauce.
  • 1 small garlic clove minced – Adds a sharp, savory kick.
  • 2 –4 tablespoons water – Adjust for desired consistency.
  • Pinch of salt – Balances the bitterness of tahini.
  • ¼ cup fresh parsley finely chopped – Adds freshness and color.
  • 1 teaspoon lemon zest – Enhances citrus aroma.
  • 1 small garlic clove minced – Gives bold flavor contrast.

Method
 

  1. Start by preheating your oven to 200°C (400°F). Slice the fennel into wedges and cut the potatoes into even chunks. Keeping sizes uniform helps everything cook evenly and caramelise properly.
  2. Place the fennel and potatoes on a baking tray and drizzle with olive oil. Sprinkle salt, pepper, and paprika, then toss well to coat. Roast for about 35–40 minutes, flipping halfway through, until golden and crispy.
  3. In a small bowl, mix tahini, lemon juice, garlic, and salt. Gradually add water while whisking until you get a smooth, pourable consistency. Taste and adjust seasoning if needed.
  4. Combine chopped parsley, lemon zest, and garlic in a bowl. Mix well to create a fresh, zesty topping that balances the roasted flavors perfectly.
  5. Once the vegetables are roasted, transfer them to a serving plate. Drizzle generously with tahini cream and sprinkle gremolata on top. Serve immediately while warm for the best taste.

Notes

  • I always spread the vegetables in a single layer so they roast instead of steam.
  • I like to roast at high heat for extra crispiness and deeper caramelization.
  • Adding lemon juice at the end really brightens the whole dish.
  • I sometimes let the tahini sauce sit for a few minutes—it thickens and tastes even better.
  • I’ve found that fresh parsley makes a huge difference in the gremolata.