LEEK AND FENNEL RECIPES RECIPES

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SAUTEED FENNEL AND LEEKS RECIPE - FOOD.COM



Sauteed Fennel and Leeks Recipe - Food.com image

The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Steps:

  • Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
  • Add leeks, season with salt and pepper, cook 5 minutes more,.
  • Stir in lemon zest and butter, adjust seasonings, serve.

Nutrition Facts : Calories 117.1, FatContent 9.8, SaturatedFatContent 2.8, CholesterolContent 7.6, SodiumContent 60.4, CarbohydrateContent 7.5, FiberContent 2.3, SugarContent 0.9, ProteinContent 1.1

CREAMY LEEK AND FENNEL BAKE RECIPE - FOOD.COM



Creamy Leek and Fennel Bake Recipe - Food.com image

Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 12

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)
3/4 cup milk
1/4 cup double cream (heavy cream)
3 garlic cloves, finely minced (or grated)
1 tablespoon butter
1 teaspoon tarragon
3/4 teaspoon nutmeg, grated
1/4 teaspoon fennel seed
1/4 cup breadcrumbs
1/4 cup parmesan cheese, grated

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, FatContent 13.6, SaturatedFatContent 8.2, CholesterolContent 42.4, SodiumContent 240.4, CarbohydrateContent 19.5, FiberContent 3.1, SugarContent 2.4, ProteinContent 6.8

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