Beet and Fennel Gratin with Mint-Coconut Cream Sauce

Name: Beet and Fennel Gratin with Mint-Coconut Cream Sauce
Total time: 100 min
Yield: 8
Ingredients: 1 tsp coconut oil; 1/4 c sliced shallot; 1 can coconut milk; 1/2 c soaked cashew; 1 Tbsp apple cider vinegar; 1/2 tsp salt; 1/4 tsp black pepper; 2 fennel bulb; 4 gold and/or red beet; mint

Beet and Fennel Gratin with Mint-Coconut Cream Sauce

1 hr(s) 40 mins

Total time

8

Serving

10

Ingredients

Enable cook mode

Ingredients

tspcoconut oil

¹⁄₄

csliced shallot

cancoconut milk

¹⁄₂

csoaked cashew

Tbspapple cider vinegar

¹⁄₂

tspsalt

¹⁄₄

tspblack pepper

fennel bulb

gold and/or red beet

mint

Directions

Step 1

ith the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

Step 2

Grease the bottom and sides of a 10"-12” cast iron or ovenproof skillet with oil.

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