Creamy Leek and Fennel Bake

Total Time
55mins
Prep 15 mins
Cook 40 mins

Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor.

Ingredients Nutrition

  • 1 teaspoon butter, softened
  • 1 large fennel, coarsely shredded (about 2-3 cups)
  • 2 leeks, sliced (1 cm thick of white part plus some of lighter green part)
  • Cream Sauce

  • 34 cup milk
  • 14 cup double cream (heavy cream)
  • 3 garlic cloves, finely minced (or grated)
  • 1 tablespoon butter
  • 1 teaspoon tarragon
  • 34 teaspoon nutmeg, grated
  • 14 teaspoon fennel seed
  • Topping

  • 14 cup breadcrumbs
  • 14 cup parmesan cheese, grated

Directions

  1. Butter a casserole dish and set aside.
  2. Preheat oven to 190C/375°F.
  3. Parboil the veggies for 5-10 minutes until tender crisp.
  4. In the meantime, combine all the ingredients for the cream sauce in a small saucepan. Heat over medium low heat until very hot, but not boiling, about 10-15 minutes. Stir occasionally to prevent sticking.
  5. Drain the veggies well and spread over the bottom of the casserole dish.
  6. Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
  7. Combine topping ingredients and sprinkle over veggies.
  8. Bake for 20-30 minutes until bubbly and top top is golden brown.
  9. Allow to sit 5 minutes prior to serving.

Reviews

(2)
Most Helpful

Outstanding! The sauce is perfect for the fennel and leeks. I made this exactly as written and wouldn't change a thing...... except double the recipe next time! Thanx for posting.

*Parsley* December 30, 2008

Can I honestly rate a recipe if I just cook it and don't eat it? I hate fennel, hate it with a passion. But Sushiman and his kids love the stuff, so I made this for them. The recipe is easy to make, and based on the amount left over by Sushiman and crew (nothing left), I would say this was a success!

Mirj October 24, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a