Fennel Gratin

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 1/4 lbs turnips, thinly sliced
• 1 onion, thinly sliced
• 2 seedless oranges
• 1 1/2 teaspoons orange zest
• 2 bunches fennel
• 2 tablespoons lite olive oil (or virgin or other veggie oil)
• 5 garlic cloves
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon dried ground cayenne
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 2 teaspoons brown sugar

Recipe

• 1 remove fennel leaves, mince finely, set aside.
• 2 remove outer ribs of the fennel and discard.
• 3 slice fennel crosswise into 1" slices.
• 4 place fennel in a bowl and cover with cold water.
• 5 take 1 1/2 teaspoon of orange zest from the peel of the orange.
• 6 pare the remaining peel and pith from the orange, cut it in half lengthwise, then cut across into 1/4" slices, set aside (keep the juice).
• 7 heat oil and cook the onion and garlic over medium high heat for about 2 minutes.
• 8 add coriander,cumin, cayenne, cardamom, cinnamon & orange zest.
• 9 cook stirring for about 2 minutes (until fragrant).
• 10 drain the fennel, pat dry and add to the pan.
• 11 salt slightly and cook stirring for about 5 minutes or until the fennel starts to soften.
• 12 sprinkle sugar over the mixture and stir it inches.
• 13 remove from heat.
• 14 spray an 8" oven proof dish with oil.
• 15 layer turnip slices, orange slices and fennel mixture, press together, do two layers of each pour accumulated orange juice over the vegetables.
• 16 cover tightly with aluminium foil and bake in 350f degrees oven for 1 hour or until bubbling and still tender crisp.
• 17 remove foil and bake for a further 10 min until lightly browned.
• 18 sprinkle with fennel leaves before serving.