Baked fennel with potatoes and onion

To make the baked fennel with potatoes and onion, first clean the fennel: Divide in half, remove the tough middle part 1, and put the fronds aside, then cut the fennel into pieces around .15 inch (4 mm) thick 2. Peel the potatoes and cut into pieces around .11 inch (3 mm) thick 3, too.

Next, trim and peel the onion and cut it lengthwise 4. Place the sliced fennel in a bowl together with the onion 5 and potatoes 6.

Dress with oil 7 and salt, then mix with your hands to coat the vegetables evenly 8. Arrange the vegetables in a fairly large baking pan and cook in a conventional oven preheated to 350°F (180°C) for 20-25 minutes 9.

Meanwhile, prepare the breading: Pour the breadcrumbs into a bowl, then add the fennel fronds, chopped roughly 10, and salt and pepper 11. Once the cooking time has elapsed, take the vegetables out of the oven and turn them over with a wooden spoon 12.

Sprinkle over the breadcrumb mixture 13 and add a few sage leaves 14. Place the vegetables under the broiler for 5 minutes or until they’re golden. Your baked fennel with potatoes and onion is ready to be served 15!