CREAMY POTATO LEEK GRATIN WITH FENNEL
This Creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes baked in whole milk and heavy cream. An indulgent side that'll have your gang asking for more!
Provided by Kim Peterson
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
- Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
- Add garlic and cook 1 minute, stirring frequently. Remove from heat.
- Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
- Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
- Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
- Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
- Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
- Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 325 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
FENNEL LEEK CASSEROLE
Fennel and leeks combine in this cheesy creamy casserole.
Provided by Mary
Categories Side Dish
Time 1h15m
Number Of Ingredients 9
Steps:
- Cut the green part off the leek and slice the white part in haf lengthwise. Cut into 3/4" chunks and separate the pieces.
- Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
- Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
- Drain the leeks on paper towels. Slice the fennel bulb.
- Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
- Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
- Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
- Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
- Bake in a 350 degree oven for one hour. Serve piping hot from the oven.
Nutrition Facts : Calories 231 kcal, Carbohydrate 20 g, Protein 8 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 507 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
Provided by CulinaryQueen
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 220.8, Fat 13.6, SaturatedFat 8.2, Cholesterol 42.4, Sodium 240.4, Carbohydrate 19.5, Fiber 3.1, Sugar 2.4, Protein 6.8
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
LEEKS BAKED IN CREAM
Provided by Robert Farrar Capon
Categories side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Trim the leeks, discarding the roots and reserving the green parts for another use.
- Cut the white parts in half lengthwise and rinse carefully to remove sand.
- Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
- Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 411 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS
This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
- Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
- Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
- To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.
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