Roasted fennel and potatoes

• 5
  Waxy potatoes
• 3
  Fennel bulbs

Instructions

1. 1
   Peel potatoes and chop into batons (French fry shape)
2. 2
   Chop off ends and peel outer layers of fennel bulbs
3. 3
   Chop up 3 cloves of garlic
4. 4
   Put in 2 tablespoons of olive oil and 2 knobs of butter and 2 anchovies in a saucepan melt add garlic and finely chopped rosemary
5. 5
   Add 1/4 flour and 1 cup chicken stock let simmer gently
6. 6
   Add some heavy cream and salt generously add fresh ground pepper
7. 7
   Butter roasting pan and add vegetables pour liquid over vegetables
8. 8
   Cook covered in 350 degree oven for 45 minutes. Take lid off and cook another 45 minutes. Turn off oven and leave casserole in oven
9. 9
   Serve with chopped parsley on top

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