Easy dairy free fennel and sweet potato gratin recipe
July 12, 2016
I have been patiently (not really!) waiting for my fennel to mature so I can start to add it to family meals. I adore it’s sweet flavour when baked and aniseed flavour when raw. I love that you can utilise the leaves, stem and bulb in cooking. Yesterday I finally harvested the first of our little crop and created this dairy free gratin. It was worth the wait. A combination of sweet potato, lemon zest, garlic (always), and Almond Milk topped with almond slivers and sour dough croutons made a tasty addition to our family meal table.
Fennel is an ingredient many children have not tried but when it is baked you may be surprised at how much they enjoy the sweet flavour. It is much milder in flavour than when it is raw. If they give it a try and decide they are not yet a fan, nothing is lost, there is more for you to enjoy.
This is my vegetarian recipe for fennel and sweet potato gratin. I hope that you and your family enjoy it.
What have you been waiting to harvest in your vegetable garden?
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