This earthy dish is loaded with unique, light flavor and comes with the comforting aromatics of a coconut curry.
I just got back to my house in the countryside of Italy and, as always when I am here, I went to stock up on organic produce at the amazing organic farm right next to my town. 
I wish you could visit one day and witness how cool that it: acres and acres of organic veggies and fruits that are sold at a lower price than you can find in any grocery store for non organic produce.
We got 3 cardboard boxes full of amazing food for 30 euros. Stoked!
Thanks to the cheap and easy availability of fresh and organic food, my days here are filled with yummy raw salads, fruit and delicious baked veggie dishes.
Today I am sharing a quick and easy gluten free recipe that is super healthy and suitable also for those who are on a paleo diet or that are following the AIP (Auto Immune Protocol).
I love this dish because it has an exotic, earthy flavor and it almost tastes like a curry dish while being very light and clean.
Here’s today’s vegan casserole recipe. Try it, enjoy and let me know what you think!
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- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This baked turmeric fennel dish combines the earthy flavors of turmeric and fennel with the sweetness of apple and creaminess of coconut milk, creating a light yet comforting vegan casserole.
Ingredients
- 2 large fennels, washed and cut widthwise
- 3 carrots, grated
- 1/2 apple, thinly sliced
- 1 tsp turmeric
- 1 tsp olive oil
- 4 tbsp coconut milk
Instructions
- Preheat the oven to 380°F (193°C).
- Wash the fennels thoroughly and cut them widthwise into slices.
- Grease a casserole pan with olive oil.
- Place the sliced fennels in the casserole pan and dust them evenly with turmeric.
- Thinly slice the apple and grate the carrots.
- Spread the sliced apple and grated carrots over the fennels in the casserole dish.
- Drizzle the coconut milk evenly over the top of the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is lightly golden.
- Remove from the oven and let it cool slightly before serving.
Notes
This dish is perfect for those following a gluten-free, paleo, or AIP diet. Use fresh, organic produce for the best flavor. It can be served as a side dish or a light main course. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0
With this quick and easy gluten free recipe you’ll be able to surprise your friends and family without loading their plates with calories but filling it with real, organic flavor instead!
Enjoy your fennel casserole and I will catch you next time!!
Ciao!!
PS: If you are looking for cool desserts to enjoy after dinner, check out my Ebook “Healthy Italian Dessert Made Simple” where you can find over 75 sweet recipes that are all gluten, sugar and dairy free!
Frequently Asked Questions
Can I substitute the fennel with another vegetable?
Yes, you can substitute fennel with vegetables like zucchini or cauliflower, but keep in mind that the flavor profile will change.
What type of apple is best for this recipe?
A tart apple, such as Granny Smith or Braeburn, works well as it balances the earthiness of the turmeric and fennel.
How do I ensure the turmeric flavor isn’t overpowering?
Start with the recommended amount of turmeric and adjust to your taste, as it can become quite strong; mixing it with the coconut and apple helps mellow the flavor.
A great appetizer I’d say!