Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
6
- 3 bulbs fennel, trimmed and sliced
- 2 medium leeks, sliced into long strips
- 1/3 cup chicken stock, made with 1 stock cube
- 200grams creme fraiche
- 1/4 cup white wine
- 30grams parmesan, grated
- 1 pinch black pepper
Description
Fennel and leeks work perfectly together in this flavourful veggie gratin.
Method
Step 1 of 2
Pre-heat the oven to 180°C. Slice each fennel bulb into 4-5 pieces and add to a pot of boiling water with the leeks. Cook for 5 minutes and drain well. Arrange in a large baking dish.
Step 2 of 2
Whisk the stock, creme fraiche and wine together in a bowl and into the baking dish. Top with parmesan and black pepper and bake for 20 minutes, until golden and bubbling.
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