Fennel, leek and Parmesan bake recipe
Fennel and leeks are both hearty veg that hold their texture well in a baked gratin.
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Ingredients
- 500 g leeks, washed and trimmed
- 3 fennel bulbs, quartered lengthways
- 50 g unsalted butter
- 50 ml water
- 125 ml dry white wine
- 200 ml double cream
- 100 g Parmigiano Reggiano, grated
- 1 tsp freshly grated nutmeg
- 1 pinch each of sea salt and freshly ground black pepper
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