Sautéed fingerling potatoes with fig jam and rosemary, diced zucchini and slices of fennel can be the hit at your next small gathering. For your holiday party, create a farm fresh vegetable spread with your local CSA bag! Add-ons to your veggie platter can be various cheeses, roasted healthy meats, and whole grain crackers. These can even be sautéed the day before and served cold or room temperature – every ingredient is so versatile.
Featured Veggies:
Fingerling Potatoes, Zucchini, Fennel and Fronds, Fresh Rosemary Sprigs
Fennel – great source of vitamin C, antioxidant, and manganese for immune health and tissue repair
Zucchini – high in vitamin A and C and antioxidants, good for eye health, the skin, and heart; also promotes healthy digestion
Fingerling Potatoes – full of potassium, vitamin C, folate, and vitamin B6
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Sticky Fingerling Potato & Veggie Platter
Equipment
- Skillet
- Cutting Board
- Knife
- Spatula or Large Spoon
Ingredients
- 1 lb fingerling potatoes halved
- 2 tbsp butter, unsalted
- 2 tbsp fig jam
- 1 tbsp rosemary, fresh chopped
- 1 tbsp olive oil
- 2 each zucchini diced
- 2 each fennel bulb sliced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a medium skillet or saucepot, melt butter and add fingerling potatoes, cook until golden brown and easily pierces with a knife
- Add fig jam, rosemary, and sprinkle lightly with salt and black pepper
- Cook for 3-5 minutes, until potatoes are caramelized and sticky
- In another skillet, heat oil and add zucchini and sliced fennel (save the fennel fronds)
- Cook on low heat until the vegetables brown, also so the zucchini doesn't get soggy and cook too quickly
- Chop the fennel fronds (like fresh herbs), then sprinkle vegetables lightly with salt and black pepper
- Once everything is done, place on an appetizer platter with toothpicks or forks
