Contrary to popular belief, the Autoimmune Protocol is NOT a predominantly meat-based diet. In fact it’s vegetables that should be the heavy hitter, making up 3/4 of your plate. But if veggies are becoming tiresome and a little on the repetitive side, have I got a treat for you. This fennel, broccoli and leek gratin is a must have vegetable side dish. And if you’ve reintroduced cheese (stage 3) I’ve got you covered on that too!
It’s probably no secret, if you often frequent this blog, that one of my favourite vegetables is fennel. It’s incredibly versatile, in fact I love it raw, roasted, braised, sautéed and baked. Darn it, I’ll even put it in a smoothie! This gratin showcases fennel so well and, together with broccoli and leeks, it makes a winning side dish to any meal. Add some anchovies and now we’re talking “get in ma belly”! I’m thinking especially delish with a simple roast chicken or lamb, or a medium rare steak.
Can I make this recipe ahead?
Yes. Reheat it at 350F until the sauce is hot and bubbling once again.
Can I freeze this recipe?
Yes. Defrost thoroughly and reheat as outlined above.
Can I sub cheese for the nutritional yeast?
Yes. If you have reintroduced cheese (stage 3) try 1/3 – 1/2 cup grated parmesan instead of the nutritional yeast. Taste the sauce before coating the veggies to make sure it’s to your liking.
If you give this a try please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
And if you’re wanting more delicious reintroduction recipes, you’ll love my book The Autoimmune Protocol Reintroduction Cookbook.
Fennel, Broccoli and Leek Gratin
Prep time: 25 minutes
Cook time: 50 minutes
Serves 4 as a side
Print the recipe here!
2 fennel bulbs, cut lengthways
2 leeks, cut into 3 inch pieces
8 oz large broccoli florets, cut into large florets
4 tablespoons extra virgin olive oil
10 anchovy fillets, rinsed, drained and halved
Cheese sauce –
3 tablespoons bacon grease or other fat
3 tablespoons cassava flour
1 cup coconut milk
1 cup water
1/4 cup nutritional yeast, or 1/3-1/2 cup parmesan cheese (stage 3 reintroduction)
Generous pinch Himalayan pink salt
1 oz plantain chips, crushed
Preheat oven to 400F.
Put the vegetables into a large roasting pan and pour over the olive oil. Bake for 30 minutes, turning over half way.
Meanwhile make the sauce. Heat the fat in a medium pan and add the cassava flour. Stir for a minute on a low-medium heat to cook out the flour taste. Pour in the coconut milk, stirring constantly to avoid lumps. Pour in the water and continue stirring. Simmer for 2-3 minutes, stirring frequently to prevent the sauce from sticking to the pan. Remove from the heat and stir in the nutritional yeast. Add sea salt to taste.
Remove the vegetables from the oven and add the anchovies.
Pour the sauce over the vegetables and spread it to cover them. Sprinkle over the crushed plantain chips and return to the oven for 20 minutes until piping hot and golden.