Ingredients

2 baby fennel bulbs (260g)

6 parsnips (720g), halved lengthways

6 baby new potatoes (240g), halved

6 clove garlic, unpeeled

2 star anise

2 tablespoon olive oil

2 teaspoon cumin seeds

1/4 cup (40g) seeded kalamata olives, chopped coarsely

2 tablespoon finely chopped fresh flat-leaf parsley

Dressing

1/4 cup (60ml) olive oil

1 1/2 tablespoon lemon juice

2 teaspoon dijon mustard

Method

1.Preheat oven to 200°C/400°F.

2.Trim fennel, reserve fronds. Cut fennel into eight wedges.

3.Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.

4.Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.

5.Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.

Pumpkin, kumara, zucchini and eggplant would all be suitable to use in place of some of the vegetables in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Roasted baby parsnips, fennel and potatoes

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