CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
FENNEL AND LEEK GRATIN RECIPE
The strong, anise flavour of fennel, mellows when cooked, and is delicious in this lovely gratin recipe
Provided by Woman and Home
Time 1h25m
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Remove any tough outer layers from the fennel. Split lengthways, remove the core and cut crosswise into 6mm (¼in) slices. Trim the root and dark green tops from the leeks, halve them lengthways and cut crosswise into 6mm (¼in) slices. Wash and drain well.
- Melt half the butter in a large sauté pan, add half the fennel and cook for 5 minutes until just beginning to soften. Transfer to a large mixing bowl and cook the remaining fennel in the same way. Melt the remaining butter and cook the leeks in the same way until just soft. Transfer the leeks to the same bowl as the fennel. Add the herbs and plenty of salt and pepper. Pour in the stock and cream, mix well, then transfer to a large baking dish.
- Heat oven to 190C, 170C fan, 375F, gas 5. Bake the gratin for 45 minutes to 1 hour. The top should be nicely browned, the cream bubbling and the vegetables tender.
Nutrition Facts : @context https, Calories 267 Kcal, Fat 27 g, SaturatedFat 17 g
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
POTATO, FENNEL, AND LEEK GRATIN
Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it's the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.
Provided by Jeanne Kelley
Categories Side dishes
Yield 10 to 12
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
- Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
- Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
- Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.
Nutrition Facts : ServingSize 10 to 12, Calories 380 kcal, Fat 250 kcal, SaturatedFat 17 g, TransFat 28 g, Carbohydrate 26 g, Fiber 3 g, Protein 9 g, Cholesterol 95 mg, Sodium 320 mg, UnsaturatedFat 9 g
SAUTEED FENNEL AND LEEKS
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.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1
POTATO, LEEK AND FENNEL GRATIN
From the "Christmas with Southern Living 2001" cookbook. It is fabulous! Great for holiday dinners. The flavors of the fennel and leek are wonderful.Goes well with any meat. Everyone loves it.
Provided by American in Paris
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 422.3, Fat 25.3, SaturatedFat 15.1, Cholesterol 85.6, Sodium 580.9, Carbohydrate 34, Fiber 4.5, Sugar 2, Protein 16.7
CREAMY POTATO LEEK GRATIN WITH FENNEL
This Creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes baked in whole milk and heavy cream. An indulgent side that'll have your gang asking for more!
Provided by Kim Peterson
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
- Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
- Add garlic and cook 1 minute, stirring frequently. Remove from heat.
- Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
- Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
- Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
- Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
- Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
- Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 325 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
POTATO AND FENNEL GRATIN
Provided by Bruce Aidells
Categories Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Fennel Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat.
- Chop enough fennel fronds to measure 1/2 cup; set aside. Discard any remaining fennel fronds. Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle potato gratin generously with salt and pepper.
- Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover gratin with aluminum foil and rewarm in 375°F oven about 20 minutes.)
CARAMELIZED FENNEL, LEEK & ONION GRATIN
This Caramelized Leek, Onion & Fennel Gratin is an easy one pan side dish that is creamy and so delicious. It's a great Vegan and Whole30 gratin to serve at your next family meal, everyone will love it without realizing its dairy free.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Paleo Specific Carbohydrate Diet Legal Vegan Whole30
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186 kcal, Carbohydrate 18 g, Protein 6 g, Fat 7 g, Sodium 375 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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FENNEL AND LEEK GRATIN | FOOD TO LOVE
From foodtolove.co.nz
Cuisine FrenchCategory SideServings 6Total Time 45 mins
- Combine quartered fennel bulbs, leek, cream and milk in a large saucepan; simmer, covered, for 15 minutes or until fennel is tender. Remove fennel and leek from cream mixture and transfer to 6 shallow 1-cup ovenproof dishes; reserve cream mixture.
- Melt butter in same pan. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in hot cream mixture. Cook, stirring, until sauce boils and thickens; season to taste.
FENNEL & LEEK GRATIN RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Real FoodTotal Time 1 hr 40 mins
- Arrange a rack in the center of the oven; preheat to 375°. In a large wide heavy pot, melt half the butter over medium-high heat. Add half the sliced fennel and half the leeks. Cook, stirring occasionally, until the fennel and leeks are crisp-tender, 9 to 11 minutes. Using a slotted spoon, transfer the fennel and leeks to a 9-by-13-inch baking dish. Repeat with the remaining butter, fennel, and leeks. Transfer the fennel and leeks to the baking dish. Stir in the thyme; season with salt and pepper. Spread the vegetables out in an even layer in the baking dish. Add the cream and stock. Using the back of a large spoon, press down on the vegetables to submerge them in the cream and stock and to smooth the top. Bake until the gratin is bubbling and the top is deep golden, 45 to 50 minutes.
- Remove the gratin from the oven. Top with the breadcrumbs. Broil until the top is golden, 1 to 3 minutes. Let stand for 10 minutes before serving. Get Ahead Up to 2 Days Ahead: Make the gratin through Step 1. Let cool, then cover and refrigerate. 45 Minutes Before Serving: Warm in a 375° oven until heated through, 20 to 30 minutes. Continue the recipe, starting with Step 2. See all our Thanksgiving recipes for planners and procrastinators here.
BAREFOOT CONTESSA | ONION & FENNEL SOUP GRATIN | RECIPES
From barefootcontessa.com
- Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren’t browning, turn the heat up. Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.
- Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for
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From myrecipes.com
Servings 8-10
- Rinse fennel thoroughly. Trim stalks to within 1" of bulbs. Discard hard outside stalks; reserve fennel tops for another use. Cut a slice off bottom of bulbs. Cut out core from bottom of bulbs. Starting at 1 side, cut bulbs lengthwise into 1/4"-thick slices. Set aside.
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- Sauté fennel and leeks in melted butter in a large skillet over medium-high heat 5 minutes. Add 3/4 teaspoon salt and 1 teaspoon thyme; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Set aside.
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FENNEL GRATIN - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchTotal Time 1 hr 25 minsCategory Easter, Side DishCalories 120 per serving
- Cut fennel into slim wedges (no more than 1.5cm at their thickest), removing any tough central core.
- Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min.
- Meanwhile, mix breadcrumbs, Gruyère, remaining oil and some seasoning in a small bowl; set aside.
POTATO AND FENNEL GRATIN WITH LEEK CONFIT - WHOLE FOODS
From thewimpyvegetarian.com
Reviews 20Estimated Reading Time 6 minsCuisine Vegetable SideTotal Time 1 hr 15 mins
- Stack the bacon strips on top of each other, and slice across the width to form 1/4" little slabs called lardons. Saute in a heavy skillet over medium-high heat until crispy. Set aside and drain. Discard the grease.
- Thinly slice the potatoes and fennel. I use a small mandolin and use the second thinnest setting so the slices are even in thickness, and only 1/8" thick. The thicker the slices, the longer it will take for the gratin to cook.
- Form a little assembly line of the layers: grate the cheese, pull the thyme leaves from the twigs, and chop the dried rosemary. I dry my own rosemary but just buying fresh rosemary (or cutting it from a bush in my garden) and leave it out on the counter for a few days.
DELICIOUS LEEK, GRUYERE AND POTATO GRATIN - ETALK
From more.ctv.ca
Cuisine FrenchTotal Time 1 hrServings 4-8
- Preheat the oven to 375 degrees and with a tbsp of butter grease medium size casserole dish that’s at least four inches deep.
- Wash and trim the leeks really well and thinly slice. Melt the remaining two tablespoons butter in a large pan over medium . Add the leeks and season.cook, stirring, until leeks are soft and lightly colored . Set aside .
- Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with the thyme and garlic , nutmeg and season with sat and pepper . Layer the rounds in the gratin dish. Alternating with the leeks and half the cheese
- Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and bay leaf. Simmer for five min .
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