Fennel, potato and
lemon bake, before baking
Continue my experiment of baking vegetable with citrus fruit, inspired by recipes in the book Citrus. Baking lemon with vegetables provides moisture, a mild citrus undertone, and infused aroma of the zest, make the dish more refreshing in taste and look.
1. Cut fennel bulb, parboiled potato, and lemon into slices, season with salt, pepper and nutmeg, rest for a while to soften.
2. Place in a baking dish, dot the surface with slices of butter, bake at 180˚C until slightly golden, around 40 minutes.
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