Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese. Wash leeks in a bowl of water, then lift into a sieve to drain. Cover, reduce the heat to medium-low and sauté until the fennel softens, about 5 minutes. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Preparation. Stir in the wine, cream and reserved pan juices. In a 12" skillet, heat olive oil on medium-low. Add the chopped fennel bulb and stir well to coat with the butter. Heat remaining olive oil in a Dutch over medium-low heat. Cook and stir until tender, 5 to 7 minutes. Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the tomato sauce and reserved pasta water; stir to combine. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low Remove the stalks from the fennel and cut the bulbs in half lengthwise. Plus by swapping potatoes for leeks, fennel and onions, the dish has a delicious caramelized flavour. Add the garlic and fry for one minute. Add the pasta and let simmer until heated through, 2 to 4 minutes. butter, cover and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. Meanwhile, melt the remaining 2 Tbs. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. 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. https://www.cdkitchen.com/recipes/recs/67/LeekAndFennelAuGratin66309.shtml Season the chicken thighs with salt and pepper, then brown them lightly in a shallow pan in a little oil and melted butter. Add the fennel seeds and stir just until fragrant, about 30 seconds. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. 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 stock and bring to the boil. Gently mix the leeks and fennel with the potatoes. Stir in the leeks and the remaining 1 Tbs. 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