Creamy Leek and Fennel Bake

"Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

  • 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
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directions

  • Butter a casserole dish and set aside.
  • Preheat oven to 190C/375°F.
  • Parboil the veggies for 5-10 minutes until tender crisp.
  • 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.
  • Drain the veggies well and spread over the bottom of the casserole dish.
  • Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
  • Combine topping ingredients and sprinkle over veggies.
  • Bake for 20-30 minutes until bubbly and top top is golden brown.
  • Allow to sit 5 minutes prior to serving.

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Reviews

  1. Can I freeze this?
     
  2. 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.
     
  3. 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!
     
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