Fennel, leek and Parmesan bake recipe

Fennel, leek and Parmesan bake recipe

Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. This comforting dish is best served with crusty bread to soak up the tasty juices.

Ingredients

  • 500 g leeks, washed and trimmed
  • 3 fennel bulbs, quartered lengthways
  • 50 g unsalted butter
  • 50 ml water
  • 125 ml dry white wine
  • 200 ml double cream
  • 100 g Parmigiano Reggiano, grated
  • 1 tsp freshly grated nutmeg
  • 1 pinch each of sea salt and freshly ground black pepper
  • 17.6 oz leeks, washed and trimmed
  • 3 fennel bulbs, quartered lengthways
  • 1.8 oz unsalted butter
  • 1.8 fl oz water
  • 4.4 fl oz dry white wine
  • 7 fl oz double cream
  • 3.5 oz Parmigiano Reggiano, grated
  • 1 tsp freshly grated nutmeg
  • 1 pinch each of sea salt and freshly ground black pepper
  • 17.6 oz leeks, washed and trimmed
  • 3 fennel bulbs, quartered lengthways
  • 1.8 oz unsalted butter
  • 0.2 cup water
  • 0.5 cup dry white wine
  • 0.8 cup double cream
  • 3.5 oz Parmigiano Reggiano, grated
  • 1 tsp freshly grated nutmeg
  • 1 pinch each of sea salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Parmesan
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Preheat oven to 200°C/fan 180°C/390°F/gas mark 6.
  2. Boil the fennel in a little salted water until tender, approx. 5 minutes. Drain well, spread out in a baking dish. Season with salt and pepper and sprinkle with 25g/0.8oz of the Parmigiano Reggiano.
  3. Put the butter, water and leeks into a pan and stew with the lid on until soft, approx. 5 minutes.
  4. Remove the lid, add the white wine and turn up the heat and boil until the wine has reduced by two-thirds.
  5. Add the cream, nutmeg and 25g/0.8oz of Parmigiano Reggiano. Season with salt and pepper to taste. Simmer for 3 minutes and pour over the fennel.
  6. Sprinkle with the remaining Parmesan and bake for 20 minutes, or until nicely browned and bubbling. Serve with good bread to soak up the juices.

This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.

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