Cut the broccoli into pieces and boil it (not completely, it should be still bit crunchy).
In the meantime, cut the fennel, place the pan over medium heat and drizzle in some olive oil. Cook the fennel for few minutes, until soften. Season with salt and pepper.
In a small pan, heat up the coconut milk, add corn starch and mix it well. Season with salt and pepper. Cook for a minute, until it gets thicker (you can avoid this step if you don’t want to thicken coconut milk).
In the oven proof dish mix broccoli and fennel, pour in coconut milk and sprinkle grated cheese on top.
Bake for 10-20 minutes (till golden brown).
Preparing In The Kitchen
Heat up the oven to 180ºC.
Cut the broccoli into pieces and boil it (not completely, it should be still bit crunchy).
In the meantime, cut the fennel, place the pan over medium heat and drizzle in some olive oil. Cook the fennel for few minutes, until soften. Season with salt and pepper.
In a small pan, heat up the coconut milk, add corn starch and mix it well. Season with salt and pepper. Cook for a minute, until it gets thicker (you can avoid this step if you don’t want to thicken coconut milk).
In the oven proof dish mix broccoli and fennel, pour in coconut milk and sprinkle grated cheese on top.
