Lovefood.com is an award-winning collection of topical news, expert commentary, engaging opinion and the tastiest, most unctuous and mouth-watering recipes you could ever hope to find. Add the chopped fennel bulb and stir well to coat with the butter. I originally tried making this Leek, Onion & Fennel Gratin with coconut cream, but really struggled to mask the sweet coconut flavour which overpowered the dish, so I switched to my favourite vegan cream substitute, cashews. Cover, reduce the heat to medium-low and sauté until the fennel softens, about 5 minutes. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Add the pasta and let simmer until heated through, 2 to 4 minutes. Add the stock and bring to the boil. Cook and stir until tender, 5 to 7 minutes. In a 12" skillet, heat olive oil on medium-low. https://www.cdkitchen.com/recipes/recs/67/LeekAndFennelAuGratin66309.shtml Meanwhile, melt the remaining 2 Tbs. Add leeks, fennel, salt, and sugar. Add the tomato sauce and reserved pasta water; stir to combine. Add red pepper flakes and another pinch of salt. Cut the Plus by swapping potatoes for leeks, fennel and onions, the dish has a delicious caramelized flavour. Stir in the wine, cream and reserved pan juices. https://food52.com/recipes/14587-italian-braised-fennel-and-leeks Season the chicken thighs with salt and pepper, then brown them lightly in a shallow pan in a little oil and melted butter. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. butter, cover and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. Gently mix the leeks and fennel with the potatoes. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. Wash leeks in a bowl of water, then lift into a sieve to drain. Stir in the leeks and the remaining 1 Tbs. Preparation. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low Add the garlic and fry for one minute. Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. Heat remaining olive oil in a Dutch over medium-low heat. 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