A few years ago I became a big lover of fresh fennel. I had not eaten it much while growing up, but as an adult love it to pieces. I discovered this recipe when the CSA box we were getting delivered kept having bunches of celery week after week. I originally made this with celery but now make it with fennel. This recipe for dairy free fennel bake is my adaptation from one of my favorite vegetarian cookbooks.
Dairy Free Fennel Bake
2 ½ tbsp. dairy-free margarine
3 tbsp. gluten-free bread crumbs
3 cups sliced fennel (about ½ lb.)
2 tbsp. gluten-free measure-for-measure flour
¾ cup plain unsweetened flax milk
½ cup dairy-free mozzarella shreds
2 tbsp. dairy-free parmesan shreds
¼ cup chopped fresh parsley
1/8 tsp. ground black pepper
- Pre-heat oven to 350’F
- In a large pan melt ½ tbsp. dairy-free margarine, add gluten-free bread crumbs and stir to combine and until all dairy-free margarine is absorbed
- Remove from pan and set aside
- Melt the remaining dairy-free margarine over medium-high heat
- Add fennel and cook until the fennel is softened
- Stir in gluten-free flour until absorbed
- Stir in the dairy-free milk and mix until it comes to a boil
- Stir in both dairy-free cheeses, parsley and pepper
- Spray a casserole dish with non-stick spray
- Pour cooked mixture into prepared casserole dish
- Sprinkle with gluten-free breadcrumbs
- Bake 20 minutes or until top is browned and the mixture is bubbly
- Remove from the oven and let rest for 10 minutes before serving
- Serve warm
Dairy Free Fennel Bake
Ingredients
- 2 ½ tbsp. dairy-free margarine
- 3 tbsp. gluten-free bread crumbs
- 3 cups sliced fennel about ½ lb.
- 2 tbsp. gluten-free measure-for-measure flour
- ¾ cup plain unsweetened flax milk
- ½ cup dairy-free mozzarella shreds
- 2 tbsp. dairy-free Parmesan shreds
- ¼ cup chopped fresh parsley
- 1/8 tsp. ground black pepper
Instructions
- Pre-heat oven to 350’F
- In a large pan melt ½ tbsp. dairy-free margarine, add gluten-free bread crumbs and stir to combine and until all dairy-free margarine is absorbed
- Remove from pan and set aside
- Melt the remaining dairy-free margarine over medium-high heat
- Add fennel and cook until the fennel is softened
- Stir in gluten-free flour until absorbed
- Stir in the dairy-free milk and mix until it comes to a boil
- Stir in both dairy-free cheeses, parsley and pepper
- Spray a casserole dish with non-stick spray
- Pour cooked mixture into prepared casserole dish
- Sprinkle with gluten-free breadcrumbs
- Bake 20 minutes or until top is browned and the mixture is bubbly
- Remove from the oven and let rest for 10 minutes before serving
- Serve warm
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