• 8 C cauliflower, chopped including stems
• 4 C fennel, medium dice, fronds reserved
• 2 C parsnip or turnip, medium dice
• 2 C onion, chopped
• 2 lemons, sliced
• 1 tbl thyme, chopped
• 1 tbl fennel seeds, crushed or put though a spice blender
• 2 C vegetable stock, heated
Roast vegetables and lemon slices in a preheated 400 degree oven. Use butter or coconut butter or dry roast. Let it roast a bit, 30 to 40 min. Remove from oven, and put in oven proof dish, chop up the lemon slices, add thyme, fennel seeds, parsley and vegetable stock. Cover and put back in the oven 15 more min) Garnish with reserved fennel fronds.
This makes a loose stuffing. You can add ½ cup of kamut, spelt, brown rice flour or choice to thicken up the vegetable stock to tighten up the stuffing. Just sift the flour over the broth when simmering and mix thoroughly so there are no lumps. Add a pat of butter to make it richer.
You can add dried currants or cranberries and raw or toasted pine nuts if you are having a nut/dried fruit based dinner.
