Roast Minted New Potatoes And Fennel

Fundamentally, our Lord’s message was Himself. He did not come merely to preach a Gospel; He Himself is that Gospel. He did not come merely to give bread; He said, “I am the Bread.” He did not come merely to shed light; He said, “I am the Light.” He did not come merely to show the door; He said, “I am the Door.” He did not come merely to name a shepherd; He said, “I am the Shepherd.” He did not come merely to point the way; He said, “I am the Way, the Truth, and the Life.”

J. Sidlow Baxter

CATEGORY	CUISINE	TAG	YIELD
	Chicago		1	Servings

INGREDIENTS

1		Fennel bulb
1	lb	Small white new potatoes
1/4	c	Virgin olive oil, plus
		Coarse salt and ground
		pepper to taste
1	t	Garlic, finely minced
1/4	c	Choppen fresh mint

INSTRUCTIONS

Preheat oven to 350 degree. Cut fennel bulb in hald and remove the
bottom. Slice in 1/4 to /12 inch pieces lengthwise. Add to potatoes  in
a bowl. Toss with oil and salt and pepper. Lay in a single layer  in a
baking sheet and roast in the oven for 1 a 1/2 hours or until  tende.
Cut potatoes in half, return to potatoes in a bowl and toll  with
garlic, and mint. Serves 6.  Note: Basil, Igor's replacement, does not
like to be referred to as  "Igor Jr.".He says that his father's name
was Boris and His mother  was named Samantha. He was not happy at being
restrained so he  couldn't go and seek revenge. Posted to Kitmailbox
Digest by  CHICAGOAAA@aol.com on Mar 16, 1997

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 26 Calories From Fat: 8 Total Fat: <1g Cholesterol: 0mg Sodium: 296.4mg Potassium: 120.2mg Carbohydrates: 4.5g Fiber: 2.6g Sugar: <1g Protein: 1.2g