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Fennel, Baby Beets, And Jacket Potatoes

Kebab.King's picture
  New potatoes 8 , parboiled until almost fork-tender (With Skins On)
  Fennel bulbs 4 Medium, parboiled, leaves discarded, cut in quarters
  Baby beets 12 Small, parboiled until almost fork-tender, peeled
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Anise seeds 1⁄2 Teaspoon
  Canola oil 1 Tablespoon (For Brushing Skewers And Grid)
  Blue cheese 1⁄3 Cup (5.33 tbs), crumbled (For Garnish)
  Toasted pine nuts 1⁄4 Cup (4 tbs) (For Garnish)

Thread skewers, alternating potatoes, fennel, and beets, ending with a potato.
Mix oil with anise seeds.
Brush vegetables.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill kabobs until vegetables are tender, turning and brushing frequently.
Place skewers on a serving dish and sprinkle with crumbled cheese and toasted pine nuts

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Fennel, Baby Beets, And Jacket Potatoes Recipe