Fennel Leek Gratin Recipe

Name: Fennel Leek Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 fennel, trimmed with fronts resered and sliced into 1/4 inch slices; 2 leeks, bottom parts, cleaned, trimmed, and sliced into 1/4 inch slices; 3 tablespoons olive oil; 1/2 cup white wine; 1/4 cup blond sultanas(or any non-sweetened dried friut); 1/4 cup chopped nutmeats, ( I use pecans, but has also used walnuts or almonds); 2 cups milk; 4 ounces blue cheese ( I use gorgonzola); 1 Kaiser roll, pulverized in food processor; 1/4 cup parsle chopped; 2 tablespoons flour; 3 tablespoons butter

Servings: persons

5 fennel, trimmed with fronts resered and sliced into 1/4 inch slices
2 leeks, bottom parts, cleaned, trimmed, and sliced into 1/4 inch slices
3 tablespoons olive oil
1/2 cup white wine
1/4 cup blond sultanas(or any non-sweetened dried friut)
1/4 cup chopped nutmeats, ( I use pecans, but has also used walnuts or almonds)
2 cups milk
4 ounces blue cheese ( I use gorgonzola)
1 Kaiser roll, pulverized in food processor
1/4 cup parsle chopped
2 tablespoons flour
3 tablespoons butter

1
["1. Preheat oven to 350 degrees", "2. Fill 2 quart pan with water, salt and bring to a boil", "3. Soak raisins in white wine for 20 minutes, drain and reserve wine", "4. Drop sliced fennel in salted water, bring back to a boil and cook for 6 minutes or until fennel is al dente. Drain well and set aside in a bowl", "5. Put 1 tbsp. butter and 1 tbsp. olive oil in a saute pan and saute the sliced leeks until translucent. 5-8 min", "6. Pour reserved wine from raisins into leek mixture. Cook and reduce until dry. Add leek mixture to fennel and mix with parsley and nuts. Correct salt and pepper", "7. Put 2 tbs. butter into a tall sauce pan. Bring to foam and add 2 tbsp. flour. Add salt and pepper. Let this mixture cook, stirring constantly for 3 minutes. Reduce heat", "8. Add 2 cups of milk to pan and stir until contents are thoroughly mixed. Reduce heat and simmer until sauce lightly coats the back of a spoon. Take sauce off heat and add crumbled cheese. Stir until mixed and set aside for 10 minutes.", "9. Put 1 tbsp. of olive oil into the bottom of a 12x12 casserole.", "10. Pour the sauce over the fennel/leek mixture and mix until all slices are lightly coated.", "11. Break Kaiser Roll into smaller pieces and pulverize in a food processor.", "12. Transfer mixture to casserole, smooth top. Sprinkle break crumbs evenly over top of mixture. Press lightly. Drizzle with olive oil and put in oven for 30 minutes or until top is golden."]

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 fennel, trimmed with fronts resered and sliced into 1/4 inch slices, 2 leeks, bottom parts, cleaned, trimmed, and sliced into 1/4 inch slices, 3 tablespoons olive oil, 1/2 cup white wine, and more.

Yes, Fennel Leek Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Leek Gratin

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