Potato and Fennel with Béchamel
Warm up with this comforting and mineral-rich side dish. You won't believe this decadent sauce is also dairy-free.
Fennel bulb is a good source of fiber, calcium, potassium, iron and magnesium. Widely known for its licorice-like taste, it can be prepared both raw or cooked adding a unique flavor to your dishes. Chewing on fennel seeds has been known to help improve digestion and help to control gas and bloating after meals.
Sources: Medical News Today, Nutrition Data
Preparation time: 20 minutes
Total time: 1 hour, 35 minutes
Gluten-free, dairy-free, egg-free, soy-free, no processed sugar.
3 lbs red potatoes
2 large fennel bulbs
¼ t sea salt
1 T fresh rosemary
2 t nutritional yeast* (optional)
1 T olive oil
Béchamel Sauce (see recipe below)
2 T ghee (or sub extra-virgin olive oil)
2 T all-purpose gluten-free flour
2 cups room temperature cashew milk (or sub almond)
2 t nutritional yeast
¼ t sea salt
1 T lemon juice
3-4 grinds of fresh black pepper
1 clove garlic, minced (optional)
*Cook’s Note: We love to use nutritional yeast in our cooking for that umami and cheese flavor. It is a staple in our pantry and we encourage you to pick some up at your local health food store.
1. Preheat oven to 350° F and grease a 9 x 13” chaffing dish.
2. Peel the shallot and slice very thinly into rings.
3. Heat olive oil in a pan, add the shallots and ¼ t sea salt and toss to coat. Let the shallots sauté until softened (about 4 minutes.)
4. Trim and cut tops off of fennel bulbs, reserving the fronds for garnish. Slice very thinly across the grain of the bulb to make rings.
5. Wash the potatoes and slice very thinly into circles. Add all the vegetables and rosemary to the chaffing dish and toss to combine well. Spread out evenly in the pan.
6. Make the Béchamel sauce.
1. Heat a pot on medium heat and add in the ghee.
2. Add in the flour and using a wire whisk, blend together to remove any lumps; stirring constantly for about 90 seconds.
3. While continuing to whisk, slowly pour in the milk.
4. Add in the garlic (if using) and slowly simmer until sauce thickens, stirring often so sauce doesn’t burn. About 3-4 minutes.
5. Add in nutritional yeast, (if using) and stir well to combine.
6. Pour the sauce over the vegetables, cover with foil, and bake for 60 minutes.
7. Remove the foil, turn up the oven temperature to 425° F, and cook for an additional 15 minutes to brown the top.
8. Remove from oven and let stand for 15 minutes to allow the sauce to thicken. Garnish with fennel fronds and serve.