Creamy Leek and Fennel Bake

Recipe by CulinaryQueen
READY IN: 55mins


  • 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


  • 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.