Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor.
Provided by CulinaryQueen
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter a casserole dish and set aside.
- Preheat oven to 190C/375°F.
- Parboil the veggies for 5-10 minutes until tender crisp.
- In the meantime, combine all the ingredients for the cream sauce in a small saucepan. Heat over medium low heat until very hot, but not boiling, about 10-15 minutes. Stir occasionally to prevent sticking.
- Drain the veggies well and spread over the bottom of the casserole dish.
- Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
- Combine topping ingredients and sprinkle over veggies.
- Bake for 20-30 minutes until bubbly and top top is golden brown.
- Allow to sit 5 minutes prior to serving.
Nutrition Facts : Calories 220.8, Fat 13.6, SaturatedFat 8.2, Cholesterol 42.4, Sodium 240.4, Carbohydrate 19.5, Fiber 3.1, Sugar 2.4, Protein 6.8
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