Saturday, July 14, 2012

Sauted Carrots and Asparagus over Baked Red Potato Wedges with Rosemary and Fennel

This is a lovely late-spring/early summer meal to eat on your front porch while you watch the world go by...

Aspagus and Carrot Saute Over Baked New Potatoes with Rosemary and Fennel  


5 medium sized new or red potatoes, cut into wedges
coconut oil and/or ghee
1 bunch asparagus, cut into 1 1/2" pieces
4 to five carrots, cut into rounds
fennel seeds
sea salt
lemon juice


1.  Lightly coat the potato wedges in coconut oil or ghee and place in a 350 degree oven.  Sprinkle generously with fennel seeds and rosemary.  Bake for 25 to 30 minutes, until golden brown (baking time depends upon the oven and the size of the potatoes).
2.  In a large saute pan, saute the carrots in a heaping tsp. of ghee for 2-3 minutes.  Add in the asparagus and rosemary.  Continue to saute until the vegetables are pleasantly flavored and soft.  Add a few tablespoons of water and allow then to cook on medium-low covered for about 5 minutes. 
3.  When the potatoes are done, place them in serving bowls and top with the sauteed asparagus and carrots.  Sprinkle all with sea salt and a healthy squirt of lemon juice. 
4.  Serve.

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