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Sticky Fingerling Potato & Veggie Platter

Courtney Christy
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Course Appetizer
Cuisine American
Servings 4
Calories 191 kcal

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

Nutrition

Serving: 1cupCalories: 191kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 592mgPotassium: 477mgFiber: 3gSugar: 4gVitamin A: 177IUVitamin C: 23mgCalcium: 14mgIron: 1mg
Keyword Fennel, Fennel Frond, Fig, Potato, Rosemary, Zucchini
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