I promised the recipe for my Fennel bake. And here it is...
I remember the day well when my parents neighbor cooked a French chicken dish, we all just loved.
I actually wasn't present when he invited us, but, mum cooked the dish a couple of weeks later.
I just loved it! Wow. It was SO good. This was a dish we enjoyed from time to time.
My fennel version really is a great replacement for the chicken and so much healthier!
Stunningly, I am normally not a huge fennel lover.
But somehow I thought,.. give it a go. And it really worked great. We love it.
For 2-3 serves you need:
800g fennel (2 bigger fennel's) - sliced length-ways
175g onion - sliced
15g garlic - grated
3/4 tsp dry thyme
1 tsp herbs de Provence
to make the cream sauce:
add:
100g raw cashews
455ml water
1/2 tsp pink salt
to a high speed kitchen machine and blend until smooth.
Directions:
Preheat oven to 180C
1. prepare the fennel and place into a baking dish.
2. Slice onion and top on the fennel evenly.
3. Make the milk cream.
4. Pour the milk evenly over the fennel and onion.
5. Finish with Thyme and herb de Provence. Sprinkle evenly over the fennel.
Finish with a bit of pink salt seasoning.
6. Put into the oven and bake until golden and done. Should take approx. 35-45 minutes.
Enjoy with rice - Bon Appetite