The evenings in Berlin are getting colder and colder. So I made some warming mashed potatoes, which clearly tells me that autumn has arrived. I came up with this yummy oven roasted fennel and onions recipe – it goes so well with the vegan mashed potatoes. As you might have guessed, I love mustard 😉 , especially grainy mustard. With the white wine and rosemary you get a perfect combination. You really want to just sink the mashed potatoes in this delicious oven brew.
I used small fennels, because they are more tender, and I was very lucky to get them at my organic market. The bigger they are, the more they tend to be fibrous, which sometimes makes fennels really inedible in my opinion. Maybe some of you guys love it this way (but I can’t imagine 😉 ) . Fennel is a real hero vegetable. I mean it is so versatile. You can slice it finely and eat it raw in salads, or you can roast it in the oven in big pieces, or fry it in a pan, add it to stews…and it always tastes so different, but never loses its special flavor. I really love it!
Time is getting shorter and shorter here in Berlin for us. Slowly we have to start packing boxes. A benefit of living minimalistically is that moving isn’t that exhausting anymore 🙂 . As we have moved around a lot in the past 10 years, we have become real experts in packing boxes and moving houses. Oh god did we use to pack all these things that were absolutely useless to us. They just sat there in the cupboards, ready to be packed again for the next relocation.
I have never really been affectionate with things, especially not with odds and ends, but my husband was and sometimes still is. I have always been a person that lives for the moment and never was sentimental about the past. So for me it wasn’t really a challenge to get rid of these small memories.
Six years ago we slowly started to become alert about organic food and to become aware of the impact that we were causing with the food we bought. So over time we became more and more informed and changed the way we ate, the groceries and toiletries we bought, the amount and way we consumed, our travel habits, and also the things we actually owned.
I would definitely say, that to get rid of things and live more minimalistically was the recent step we took so far. We had all these things and so many clothes, although we knew, that we never use, wear or need them. We always had the idea (here comes the typical excuse 😉 ) that someday we might need it, or that it cost us much more than what we would get for it now. But with time we noticed that neither does it make you happy to own these things, nor does the time come when you need them.
More importantly we recognized that probably there are people out there, who would need them, use them and to whom these things would perhaps be more valuable. That’s when we started to sell things or to give them away. To be honest: it is such a relief to own less.
ROASTED FENNELS & ONIONS
4 small fennels (around 400g)
1 ½ big yellow onions
1 tbsp finely minced rosemary +
a few branches
3 tbsp olive oil
2 heaped tsp grainy mustard
150ml vegetable broth
100ml white wine (vegan)
8 potatoes (around 850g)
1 big garlic clove, mashed
100ml plant-based milk
75ml vegetable broth
1 tbsp vegan butter
salt & pepper
Preheat oven to 230ºC (upper and lower heat). Peel the onions and wash the fennels. Cut them lengthwise into 1,5 cm wedges.
Spread the fennel and onion slices together with the olive oil, the finely minced rosemary, the mustard, salt and broth on a baking dish (mine is 30cm x 19cm). Mix everything well, scatter small rosemary branches on top and bake for 20 minutes.
After 20 minutes add the white wine and the tablespoon of vegan butter and bake for another 25-30 minutes.
In the meantime peel the potatoes and dice them into 2cm pieces. Prepare a pot with a steam basket (or a steamer) and steam the potatoes together with the mashed garlic clove for around 25 minutes until they are tender.
Heat the plant-based milk together with the broth until it begins to simmer. As soon as the potatoes are cooked, remove the steam basket, empty the pot with the water and pour the potatoes and garlic, together with the milk-broth mixture, the vegan butter, and salt and pepper into the pot and purée with a hand blender or a potato masher.
Serve the mashed potatoes together with the fennel and onion slices and their resulting brew.
NOTE: – If you don’t have a steamer you can wash the potatoes with cold water and add them to a pot with cold water. Bring to a boil and simmer until cooked, for around 25-30 minutes. Peel them and add them to the empty pot and continue recipe as below.
Healthy for people & planet – please go always organic!