Name: Fennel and leek gratin
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 4 (520g) baby fennel bulbs, trimmed, quartered, fronds reserved, chopped; 1 (350g) leek, thinly sliced; 1 1/2 cup (375ml) pouring cream; 1/2 cup (125ml) milk; 45 gram butter; 2 tablespoon plain flour; 1/3 cup (40g) coarsely grated cheddar cheese; 1/3 cup (25g) finely grated parmesan cheese; 2/3 cup (50g) stale breadcrumbs

Ingredients

4 (520g) baby fennel bulbs, trimmed, quartered, fronds reserved, chopped

1 (350g) leek, thinly sliced

1 1/2 cup (375ml) pouring cream

1/2 cup (125ml) milk

45 gram butter

2 tablespoon plain flour

1/3 cup (40g) coarsely grated cheddar cheese

1/3 cup (25g) finely grated parmesan cheese

2/3 cup (50g) stale breadcrumbs

Method

1.In a large saucepan, combine fennel, leek, cream and milk. Simmer with lid on for about 15 minutes or until fennel is tender. Transfer fennel and leek to six shallow 1-cup (250ml) ovenproof dishes. Reserve cream mixture.

2.Preheat oven to 220°C (200°C fan forced).

3.Melt butter in same pan. Add flour and stir about 2 minutes or until mixture bubbles and thickens. Gradually stir in hot cream mixture. Continue stirring until sauce boils and thickens. Season to taste.

4.Pour sauce over fennel, and sprinkle with combined cheeses, breadcrumbs and reserved fennel fronds. Bake for about 15 minutes or until browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook