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
Scale
- 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