Description
Dairy-free baked fennel and potatoes – delicious and easy!
Ingredients
Scale
- grassfed ghee or coconut oil to grease pan
- 1 medium fennel bulb
- 1 1/2 pounds russet potatoes, peeled
- Unrefined sea salt and freshly ground pepper, to taste
- 1/4 cup full fat coconut milk
- 1/4 cup chicken broth (preferably homemade)
Instructions
- Preheat oven to 400 degrees.
- Grease a small casserole or baking dish with ghee or coconut oil.
- Thinly slice the fennel and potatoes (about 1/8 inch).
- Layer one third of the potatoes in the bottom of the dish. Spread half the fennel on top of the bottom layer and sprinkle with salt and pepper. Then layer another third of the potatoes, the rest of the fennel, salt and pepper, and then the rest of the papers and more salt and pepper.
- Pour coconut milk and broth over the potatoes and fennel.
- Bake for 55-60 minutes, or until you can insert a knife into the potatoes and the top is beginning to brown.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: side dish