Apple Fennel Casserole with a Coconut-Turmeric Twist

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 144 Calories

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons ground turmeric
• ¼ cup coconut milk
• 3 carrots, grated
• 2 large fennel bulbs, halved crosswise
• ½ apple, thinly sliced

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.