By CSA member Nancy M.
If you still have some sweet potatoes left from your previous boxes, like I do, this is a great recipe our CSA member Nancy M shared a couple of weeks ago.
This is a really great gratin made with fennel, onion, apple and sweet potato.
Bacon Fat, Olive Oil, or Butter
Salt and Pepper
Heat oven to 425°. Cut the tough outside edges of the fennel, and trim the bottom and cut off at the top. Slice it vertically, cut the little core out of the middle and then slice the rest of the bulb into quarter inch pieces, such that they are still attached at the bottom. Cut the same vertical slices with the onion and apple slices. Peel the sweet potato and cut about 1/8 inch slices. Saute in some melted bacon fat in the pan, olive oil, and salt and pepper. Roast for 20 minutes in oven.
*You could use all olive oil or use olive oil and butter. **Scatter finely diced fennel fronds on top when you finish.