Fennel and leek gratin
Ingredients 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.
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Cooking tools:
- Saucepan
- Stove
- Ramekin
- Oven
- Wooden spoon
- Grater
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 grams butter
- 2 tablespoons plain flour
- 1/3 cup (40g) coarsely grated cheddar cheese
- 1/3 cup (25g) finely grated parmesan cheese
- 2/3 cup (50g) stale breadcrumbs
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