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Caramelised Fennel & Potatoes with Tahini Cream Recipe
Ash Tyrrell

Caramelised Fennel & Potatoes with Tahini Cream Recipe

I still remember the first time I made this dish—it filled my kitchen with the most comforting aroma. The fennel caramelised beautifully and turned sweet, almost like roasted onions
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • fennel bulbs 2 medium, sliced – choose fresh firm bulbs for natural sweetness when roasted
  • baby potatoes 500g, halved – waxy potatoes work best for crisp edges and soft centres
  • olive oil 3–4 tbsp – helps caramelisation and adds richness
  • sea salt to taste – enhances natural sweetness of fennel and potatoes
  • black pepper ½ tsp – adds subtle heat and depth
  • garlic cloves 3, crushed – infuses aroma while roasting
  • lemon juice 1 tbsp – balances sweetness with acidity
  • tahini ⅓ cup – use smooth, runny tahini for creamy texture
  • water 3–5 tbsp – helps thin and emulsify the sauce
  • lemon juice 2 tbsp – brightens the creaminess
  • garlic 1 small clove, grated – adds a punch of flavor
  • salt to taste – balances nutty tahini taste
  • fresh parsley ½ cup, finely chopped – brings freshness and color
  • lemon zest 1 lemon – adds citrus aroma
  • garlic 1 clove, finely minced – sharp herbal kick

Method
 

  1. I start by preheating my oven to a high temperature so everything roasts properly. Then I slice fennel and halve the potatoes evenly for consistent cooking. I toss them with olive oil, garlic, salt, and pepper until well coated.
  2. I spread everything on a baking tray in a single layer for even roasting. As it cooks, the fennel turns golden and slightly sweet around the edges. I flip halfway so the potatoes crisp up beautifully on both sides.
  3. In a bowl, I whisk tahini with lemon juice, garlic, and water slowly. It thickens first, then becomes silky and smooth as I keep mixing. I adjust salt and consistency until it feels pourable but creamy.
  4. I finely chop parsley and mix it with lemon zest and garlic. This fresh topping brings brightness that balances the roasted flavors. I keep it ready just before serving for maximum freshness.
  5. I layer roasted fennel and potatoes on a serving plate. Then I drizzle tahini cream generously over the warm vegetables. Finally, I sprinkle gremolata on top for color and freshness.

Notes

  • I always roast at high heat so the fennel caramelises instead of steaming
  • I don’t overcrowd the tray or the vegetables turn soggy instead of crisp
  • I let the tahini sit for a few minutes so flavors fully develop
  • I add lemon gradually because it can overpower if too strong
  • I sometimes finish with extra olive oil drizzle for restaurant-style richness