Fennel Gratin

Fennel
Olive Oil
Minced Garlic
Broth
Lemon Juice
Breadcrumbs
Cheese

  • Trim off the outer layer of the fennel bulb
  • Cut bulbs 1/2 lengthwise, then into 4 wedges
  • Cook fennel in a pan with olive oil for about 3-4 minutes
  • Add minced garlic and cook 1 more minute
  • Pour in 1 cup broth and 1 tbs. lemon juice, then cook until liquid is reduced by half, 4-5 minutes
  • Season with salt and pepper
  • Transfer the mixture to a baking dish
  • Bake uncovered until tender, about 30 minutes
  • Combine breadcrumbs and cheese, then sprinkle over the mixture
  • Bake until golden brown, about 10 minutes
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Roasted Root Vegetables

roasted-roots

This is a simple one-pan dish in which we use/mix whatever vegetables we have on hand:
Beets, Radishes, Carrots, Fennel, Kholrabi, Potatoes, Onions, Turnips, and Onions all work well in this recipe.

-wash, then chop all veggies
-I usually don’t peel vegetables, except beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut or olive oil
-roast in oven at 425 until desired tenderness, then enjoy!

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