Fennel Leek And Carrot Gratin Recipes

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

WEST COUNTRY GRATIN

Steps:

• In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain.
• Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown.
• Preheat the grill to hot.
• Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.
• Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste.
• Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

POTATO, LEEK AND FENNEL GRATIN

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.

CREAMY POTATO LEEK GRATIN WITH FENNEL

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!

FENNEL, LEEK, AND CARROT GRATIN

Steps:

• 1. Prepare the grill for direct and indirect cooking over high heat and preheat pan. 2. Cut off the thick stalks and the root ends from the fennel bulbs and discard them. Quarter each fennel bulb, then trim away most of the tough, white triangular core. Cut each fennel quarter crosswise into ¼-inch slices. Place the fennel in a medium bowl and toss with the oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. 3. In a medium bowl combine the carrots, cream, 1½ tablespoons of the dill, the orange zest, mustard, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper. 4. In a medium bowl combine the topping ingredients and toss. 5. Spread the fennel in a single layer on the grill pan and grill over direct high heat, with the lid closed until golden brown and crisp-tender, 6 to 8 minutes, turning every 2 to 3 minutes. Transfer the fennel to the bowl with the carrots and cream mixture. 6. Place a cast-iron skillet over direct high heat and add the butter. Sauté the leek until slightly golden, 1 to 2 minutes, stirring frequently. Move the skillet over indirect heat and add to it the contents of the bowl with the fennel, carrots, and cream. Cover the skillet loosely with aluminum foil. Grill over indirect high heat, with the lid closed until the fennel is tender, 25 to 30 minutes, checking every 8 to 10 minutes and rotating the skillet if one side is browning faster than the other. Remove the foil and scatter the gratin topping evenly over the top. Close the grill lid and cook for 2 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill. 7. Garnish the gratin with the remaining 1½ tablespoons dill. Serve right away with rice (or another starch), sliced tomatoes, or a salad of baby greens tossed with fresh lemon juice, good sea salt, and best-quality extra-virgin olive oil.

SAUTEED FENNEL AND LEEKS

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.

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.