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 veggies.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 380 degrees F (190 degrees C). Grease a casserole dish with olive oil.

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  • Place fennel halves in the casserole dish; dust them with turmeric. Cover with carrots and apple. Pour coconut milk on top.

  • Bake in the preheated oven until slightly tender, about 20 minutes. Flip fennel halves and mix well. Cover baking dish and continue baking until tender, about 20 minutes more.

Nutrition Facts

144 calories; protein 3.7g 8% DV; carbohydrates 25.2g 8% DV; fat 4.9g 8% DV; cholesterol 0mg; sodium 157.8mg 6% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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