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Ambra Torelli
5 from 1 vote
Servings 2


  • 2 large Fennels
  • 3 Carrots
  • 1/2 Apple
  • 1 tsp Turmeric
  • 1 tsp Olive Oil
  • 4 tbsp Coconut Milk


  • Preheat the oven to 380 F.
  • Wash the fennels and cut them widthwise. Grease a casserole pan with olive oil and put the sliced fennels in it and dust them with turmeric.
  • Thinly cut the apple, grate the carrots and top them over the fennels.
  • Sprinkle the coconut milk on top and bake for about 20 minutes.
  • Flip the fennels upside down, mix them well, put a cover on the casserole and bake for 20 more minutes.
  • Enjoy.