This is a delicious recipe on the Bio-Alai Protocol as it’s protocol-friendly, easy and delicious. Fennel and fennel seeds are very supportive for digestion, good if you’re feeling bloated and manganese supports your metabolism and blood sugar regulation. Leeks are gentler on the gut than onions and just be mindful if you can tolerate garlic.

An ideal companion to this dish is some tray-baked snapper and roasted sweet potato. On the protocol, I love putting everything in the oven and letting it do the hard work.

Serves: 4 as a side dish

Prep Time: 10 Minutes

Cooking time: 45 Minutes

 Ingredients

• 1 large or 2 average size fresh fennel

• 2 leeks

• 4 garlic cloves, whole with skins on

• 2 tablespoons olive oil

• 1 teaspoon fennel seeds

• 1 cup vegetable stock (1 teaspoon Vegetable Urban Forager stock paste in water, or chicken broth)

• Salt and Pepper, to taste

Directions 

1. Preheat the oven to 180 degrees  
2. Top and tail the leeks cut into at least 8 segments (orange segment shaped). Reserve some of the green leaves.  
3. Top and tail the leeks and cut into quarters, cutting across not along the leek  
4. Toss the fennel segments, leek, garlic, olive oil and fennel seeds in a baking dish. Add stock.  
5. Bake for 45 minutes, regularly checking the stock level and tossing the vegetables. When the vegetables are golden and soft and the moisture has been absorbed, it’s ready.  
6. Season with salt and pepper. Be mindful if you are using a shop brought stock as they can be quite salty.  
7. Sprinkle with left over fennel leaves and serve

Enjoy,

Xx Meaghan