October is here! Time to get back to our roots – vegetables that is! There are many possibilities that one could combine in this recipe. Recipes can inspire creativity and shouldn’t always be followed, have fun and experiment with your CSA produce! The combination of onion, fennel and apple is very savory and fall-like. This dish can be done in a slow cooker or the oven.
1 T olive oil
2-3 potatoes, peeled and cut in chunks
1 bunch of carrots, cut in chunks (round ones work great halved)
1 fennel bulb, thinly sliced
1 onion, thinly sliced
1-2 apples, sliced (you can peel if you like, I leave it on)
1 1/2 lbs of sausage (I use the pre-cooked chicken apple sausage)
1 tsp thyme leaves
2 T fennel fronds chopped
Ground pepper and sea salt (optional and to taste)
1/4 cup liquid (chicken stock, white wine, or beer – optional)
Note: I don’t add liquid if I’m using a slow cooker
Slow Cooker: Layer the ingredients as listed in order. Cover and cook on low 6-7 hours or on high 4-5 hours, or until potatoes are tender.
Oven: Preheat oven to 400 degrees and cook for 25-35 minutes, until potatoes are tender.