Braised Fennel and Leeks
Fennel and Leeks braised in the oven with chicken broth and wine and then topped with a crispy parmesan crust.
Servings: 6 people
Calories: 96kcal
Cost: $5
Equipment
Ingredients
- 1 leek
- ½ fennel bulb
- ¼ cup chicken broth
- ¼ cup dry white wine
- 1 tablespoon butter
- ½ cup grated parmesan
- ½ cup pork rind crumbs optional
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400°F
- Trim and wash the leek, cutting it halfway down the centre lengthwise. Pat dry with a paper towel and place into the casserole dish.1 leek
- Trim and wash the fennel bulb and slice into 1" strips, place on top of the leeks in the casserole dish.½ fennel bulb
- Pour the wine and chicken broth over the veggies and then place knobs of butter scattered over them.¼ cup chicken broth, ¼ cup dry white wine, 1 tablespoon butter
- Cover with tinfoil and bake for 30 minutes.
- Remove the tinfoil and bake for another 10 minutes.
- Remove from oven and sprinkle with the parmesan and crumbs (if using). Sprinkle with salt and pepper and place back in the oven just to brown the top. Serve and enjoy. (See recipe video)½ cup grated parmesan, ½ cup pork rind crumbs, ⅛ teaspoon salt, ⅛ teaspoon black pepper
Video
Notes
Top Tip: cleaning a leek can be tedious but it can contain a lot of dirt between the leaves. For best results separate all the leaves and give them a good rinse.
Nutrition
Calories: 96kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Fiber: 1g | Sugar: 1g
