HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Fruits, grains & veggies -> Veggies Turnip, Orange and Fennel Gratin Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) 2 bulbs fennel 2 seedless oranges 2 tablespoons vegetable oil 1 yellow onion, peeled and thinly sliced 5 cloves garlic, peeled and chopped 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 teaspoons firmly packed brown sugar 1 1/4 pounds white turnips, thinly sliced Directions Preheat oven to 350°F. Spray an 8-inch baking pan with vegetable cooking spray; set aside. Remove fennel leaves from bulbs, mince and set aside. With a paring knife, remove the outer ribs of fennel, pulling away the strings. Slice bulbs crosswise into ¼-inch-thick slices. Place in a bowl, cover with cold water and set aside. Remove a thin ribbon of orange peel with a vegetable peeler or sharp knife, then mince. Measure 1½ teaspoons of zest and set aside. Using a sharp knife, cut remaining peel and pith from oranges. Cut oranges in half lengthwise, then cut crosswise into 1/8-inch-thick slices. Set aside with any accumulated juice. Heat oil in a large, heavy skillet over medium-high heat. Add onion and garlic and cook, stirring, for about 2 minutes. Add coriander, cumin, cayenne, cardamom, cinnamon and orange zest; cook, stirring, for about 2 more minutes or until fragrant. Drain the fennel, pat dry and add to the pan. Salt lightly and cook, stirring for 5 minutes. Reduce heat to medium and cook for 5 minutes longer, or until fennel begins to soften. Sprinkle sugar over the mixture and stir to combine. Remove from heat. Layer turnip slices, orange slices and fennel mixture in a single overlapping layer in the baking pan. Press turnip, orange and fennel together as you layer them so they are nearly upright rows. Pour accumulated orange juice over vegetables. Cover tightly with aluminum foil and bake for about 1 hour or until bubbling and tender-crisp. Uncover and bake for another 10 minutes, or until lightly browned. Sprinkle with fennel leaves just before serving. Serving Size: 8 Related Recipes •   Shrimp Palermo •   Barbecued Pork and Potato Casserole •   Honey Kissed Fall Vegetables •   Double Cheese Potato Gratin •   Tuna Potato Chowder •   Spanish Potato Omelet •   Baked Sea Bass with Herb Crust •   Peppered Beef Slices •   Ohio Heirloom Tomato Gratin •   Italian Drunken Pork Chops •   Glazed Orange Bread •   Pizza Muffins •   Sweet 'n Sour Meatballs •   Orange Glazed Pecans •   Lori's Pizza Muffins •   Weekend Breakfast Martini •   Portuguese Rabbit Stew •   Cajun Style Blackened Scallops •   Italian Chicken Sandwich •   Beef Lo Mein View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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