Koroneiki Evoo 375 Ml

Recipe to try

Carrot & Fennel Loaded Baked Potatoes with Koroneiki Evoo

Serves: 4

Ingredients

• 2 tablespoons Koroneiki Evoo
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups carrot, cut into ½-inch pieces
• 2 cups thinly sliced fennel bulb
• 1 tablespoon neutral cooking oil
• 4 medium baking potatoes
• ½ cup sour cream
• 2 tablespoons chopped fresh chives

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the oven to 400°F. Pierce the potatoes and bake for 50–65 minutes, until easily pierced with a fork.
3. Heat the neutral oil in a large skillet over medium heat. Add carrot, cut into ½-inch pieces and thinly sliced fennel bulb. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Split the potatoes and fluff the centers. Toss the cooked vegetables with the seasoning mixture and spoon over the potatoes. Top with sour cream and chives.