Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. butter in a heavy-duty 12-inch skillet over medium heat. Add the stock and bring to the boil. 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. 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 chopped fennel bulb and stir well to coat with the butter. Add the fennel seeds and stir just until fragrant, about 30 seconds. Wash leeks in a bowl of water, then lift into a sieve to drain. butter, cover and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. Add red pepper flakes and another pinch of salt. Preparation. Remove the stalks from the fennel and cut the bulbs in half lengthwise. https://food52.com/recipes/14587-italian-braised-fennel-and-leeks Add the tomato sauce and reserved pasta water; stir to combine. Gently mix the leeks and fennel with the potatoes. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. In a 12" skillet, heat olive oil on medium-low. Cut the To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. Stir in the leeks and the remaining 1 Tbs. Plus by swapping potatoes for leeks, fennel and onions, the dish has a delicious caramelized flavour. Stir in the wine, cream and reserved pan juices. Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. Add the garlic and fry for one minute. Meanwhile, melt the remaining 2 Tbs. Add leeks, fennel, salt, and sugar. https://www.cdkitchen.com/recipes/recs/67/LeekAndFennelAuGratin66309.shtml Cover, reduce the heat to medium-low and sauté until the fennel softens, about 5 minutes. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. 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. Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low Add the pasta and let simmer until heated through, 2 to 4 minutes. 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