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Beet and Fennel Gratin with Mint-Coconut Cream Sauce

GFF Magazine

This recipe by author and plant-inspired recipe developer Heather Crosby of YumUniverse featured in GFF Magazine is as beautiful as it is delicious. Use any combo of beets you like for this obsession-worthy vegan side dish or main course. If you don’t have a mandoline slicer, grate the beets and fennel instead. You won’t get the same visual effect, but it'll still taste incredible.

Prep Time — 45 min
Cook Time — 55 min
Servings — 8
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GFF Magazine

GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.

Ingredients

1 teaspoon coconut oil

¼ cup sliced shallot

1 can coconut milk

½ cup soaked cashews

1 tablespoon apple cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped mint leaves

1 pound baby beets

1 fennel bulb

¼ pound baby beets

3 tablespoons coconut oil

1 teaspoon salt

1 teaspoon black pepper

flaky sea salt

Tools

measuring spoons

spatula

liquid measuring cup

blender

June Oven

cast iron skillet

mandoline

4 medium bowls

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Preheat the June Oven

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

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Grease the skillet

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

1 teaspoon coconut oil

measuring spoons

cast iron skillet

Make the coconut-mint cream sauce

In a blender or food processor, blend the shallots, coconut milk, soaked cashews, vinegar, salt and pepper until silky smooth. Transfer the sauce to a medium bowl and fold in the chopped mint. Set aside.

blender

medium bowl

¼ cup sliced shallot

1 can coconut milk

½ cup soaked cashews

1 tablespoon apple cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped mint leaves

spatula

Slice the vegetables

Using a mandoline, slice the golden beets into ultrathin round slices (the thickness of a dime) into a bowl. Into another bowl, slice the fennel bulb the same way and add a small handful of fennel fronds. Reserve a few fronds for garnish. Into a third bowl, slice the red beet the same way.

1 pound baby beets

1 fennel bulb

¼ pound baby beets

mandoline

3 medium bowls

Season the vegetables

To each bowl, add 1 tablespoon oil and a pinch each of salt and pepper. Massage the oil into the slices until all are coated with oil and seasoning.

3 tablespoons coconut oil

1 teaspoon salt

1 teaspoon black pepper

Fill the skillet

Pour ¼ cup of the coconut milk mixture into the bottom of the prepared skillet and swirl to coat. Fill the skillet with the beet slices in a tight, overlapping spiral pattern with a small handful of fennel strips tucked between each slice. Drizzle the remaining coconut milk mixture over the vegetables and sprinkle with the remaining salt and pepper.

liquid measuring cup

Bake the gratin

Transfer the gratin to the middle shelf of the June Oven. Bake the gratin 55 minutes, until the beets are softened but not mushy. Taste a beet slice; if it’s too firm, follow on-screen instructions to cook 10 minutes longer. June will notify you when the gratin is ready.

Rest and serve

Remove the gratin from the June Oven and let rest for 10 minutes. Garnish with fennel fronds, reserved chopped mint and a sprinkle of salt and serve warm.

fennel fronds

chopped mint leaves

flaky sea salt

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