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Baked Fennel and Potatoes (Dairy Free)

Jaime Hartman
  • 70 minutes
  • Serves 4

INGREDIENTS

1

Fennel, medium bulb

1 1/2

lbs Russet potatoes

1/4 cup

Chicken broth

1/4 cup

Coconut milk, full fat

1

Grassfed ghee or coconut oil to grease pan

1

Sea salt and freshly ground pepper, Unrefined