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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the sauce, whisking frequently, until thickened, about 5-7 minutes.

Step 6

Stir in the nutmeg, salt, black pepper, and half of the grated Parmesan cheese. Remove from heat.

Step 7

Combine the cooked leeks and fennel with the bechamel sauce, then transfer the mixture to the prepared baking dish.

Step 8

In a small bowl, mix the panko breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the bake.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 10

Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your creamy leek and fennel bake!

Nutrition Facts

Serving size	(1689.7g)

Amount per serving	% Daily Value*
Calories	1906.1

Total Fat 115.3g	0%
Saturated Fat 59.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 302.6mg	0%
Sodium 3926.9mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 64.5g
Protein 53.0g	0%

Vitamin D 221.4IU	0%
Calcium 1589.6mg	0%
Iron 17.1mg	0%
Potassium 3661.6mg	0%

*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.

Source of Calories

Fat: 53.9%

Protein: 11.0%

Carbs: 35.1%