Get the recipe for a no-scraps veggie bake to enjoy right away or to freeze and save for later.
It’s made with potatoes, fennel, and carrots.
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Ali Rosen is the creator of Potluck With Ali and the author of Modern Freezer Meals and Bring It!
Oh, you thought thosebeet stalkswere inedible?
Nope, theyre perfect for adding texture to salads.
Excuse me, were you about to toss those citrus peels?
Dont you know they makethe perfect gut-healthy baked chips?
They do great in soups and stocks as well.
Remember to salt every layer, she says.
Ready to get cooking?
Keep reading for the recipe.
carrots2 large russet potatoesExtra-virgin olive oil for the pan2 tsp salt, divided1 cup ricotta1 (24-oz.)
Ali Rosen is the creator of Potluck With Ali and the author of Modern Freezer Meals and Bring It!
jar tomato sauce1/2 cup grated Parmesan cheese
1.
Preheat the oven to 400F.
Cut off the tops of the fennel, and cut the bulbs into slices.
Remove the fronds (the parts that look like herbs) from the stalks and set aside.
Finely chop the stalks.
Remove the carrot tops from the root.
Slice the carrots into long halves (or quarters if the carrots are particularly large).
Finely chop the carrot tops.
Slice the potatoes into 12-inch pieces, leaving the skin on.
Place the potatoes in rows, overlapping them to cover the entire bottom of the pan.
Add a generous dash of salt to the potatoes.
If your tomato sauce is not salted enough, verify to add saltthis dish needs every layer salted!
Sprinkle all of the carrot tops over the tomato sauce, along with another dash of salt.
Place a layer of the fennel slices down.
Add another layer of ricotta, then tomato sauce.
Add a layer of carrots, remembering to salt each layer as you go.
Top with another ricotta and tomato layer, then add the chopped fennel stalks on top.
Cover with aluminum foil and place in the oven for 60 minutes.
Remove from the oven and sprinkle the fennel fronds and Parmesan on top.
If you are eating now:Cook uncovered for another 30 minutes.
If you are freezing for later:Allow the veggie bake to cool down completely.
Cover with a layer of plastic wrap, then cover with an additional layer of aluminum foil.
When youre ready to cook, preheat the oven to 400F.
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