Creamy Leek and Fennel Bake
Indulge in the rich, comforting flavors of this Creamy Leek and Fennel Bake, a perfect dish for cozy dinners or elegant gatherings alike. Tender leeks and sweet fennel are sautéed until caramelized and enveloped in a luscious homemade béchamel sauce, infused with warm notes of nutmeg and a touch of Parmesan. Topped with a golden, crispy layer of panko breadcrumbs and Parmesan, this bake offers a delightful contrast of textures. Ready in just an hour, it’s an ideal side dish or vegetarian main course that’s sure to impress. Serve it alongside a crisp green salad or roasted protein for a wholesome, satisfying meal everyone will adore.
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Recipe Information
Ingredients
- 3 large leeks
- 2 medium fennel bulbs
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 0.75 cups panko breadcrumbs
- 1 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
Trim the leeks, slice them lengthwise, and then thinly slice into half-moons. Rinse thoroughly to remove any grit. Cut the fennel bulbs in half, remove the tough core, and slice thinly.
Heat a large skillet over medium heat. Melt 1 tablespoon of butter and sauté the leeks and fennel for about 7-10 minutes until softened and lightly caramelized. Set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until golden and fragrant.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the sauce, whisking frequently, until thickened, about 5-7 minutes.
Stir in the nutmeg, salt, black pepper, and half of the grated Parmesan cheese. Remove from heat.
Combine the cooked leeks and fennel with the bechamel sauce, then transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the bake.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your creamy leek and fennel bake!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 64.5 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1590 mg | 122% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
