Apple Fennel Casserole With A Coconut Turmeric Twist Recipes

APPLE FENNEL CASSEROLE WITH A COCONUT-TURMERIC TWIST

Steps:

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

BAKED APPLES WITH FENNEL

Steps:

• Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
• Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams

APPLE FENNEL CASSEROLE WITH A COCONUT-TURMERIC TWIST

Steps:

• 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

APPLE FENNEL CASSEROLE WITH A COCONUT-TURMERIC TWIST

Steps:

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

APPLE FENNEL CASSEROLE WITH A COCONUT-TURMERIC TWIST

Steps:

• 1. Preheat the oven to 380°F.
• 2. 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.
• 3. Thinly cut the apple, grate the carrots and top them over the fennels.
• 4. Sprinkle the coconut milk on top and bake for about 20 minutes.
• 5. Flip the fennels upside down, mix them well, put a cover on the casserole and bake for 20 more minutes.
• 6. Enjoy.

CLASSIC TURNIP AND APPLE CASSEROLE

Steps:

• Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
• Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
• Cover with cold, lightly salted water and bring to a boil.
• Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
• Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
• Peel apples, core, and slice.
• In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
• At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
• When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
• Bake in preheated oven for one hour; serve.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.