Fennel Leek Casserole Recipes

FENNEL LEEK CASSEROLE

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.

CREAMY LEEK AND FENNEL BAKE

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.

CARAMELIZED FENNEL, LEEK & ONION GRATIN

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a high speed blender add the drained cashews and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme
• In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in colour.
• Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top.
• Before serving sprinkle with fresh chopped parsley or thyme.

POTATO, LEEK AND FENNEL GRATIN

Steps:

• Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
• Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
• Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
• Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
• Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
• Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.

PORK, FENNEL AND LEEK CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF (180ºC). Make Constant Comment Tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don't brown. Transfer to a bowl and set aside. Add pork to large plastic bag, add flour and season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste, add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves.