Leek and Fennel Au Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil3 leeks1 large bulb fennel4 T butter2 eggs3 oz. grated parmesan cheeseFreshly grated nutmeg
Preheat oven to 350 degrees.
Rub a small casserole with the olive oil, set aside.
Bring a large pot of water to a boil. Salt to taste.
Slice the green tops and the root off the leeks, leaving the white bulbs. Slice into 2-3" long pieces, and then slice in half lengthwise.
Slice the green fronds off the fennel bulb and trim the bottom if needed. Slice the bulb into quarters. Remove the core from the quarters, and then slice into 3/4" thick slices.
Add the leeks and fennel to the boiling water and boil for 15 minutes. Drain.
Return the pot to the stove, and add the butter to the pot. Once the butter melts, add the drained vegetables and cook for 5-10 minutes.
Place the vegetables into the casserole. Beat the eggs in a bowl until fluffy, and add 2 ounces of the cheese to the eggs, mixing well. Pour the egg mixture over the vegetables, mixing if necessary to make sure the eggs are distributed evenly.
Top with the final ounce of the parmesan, and freshly grated nutmeg, if desired.
Bake for 30 minutes.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KATYDIDKNITS.
Rub a small casserole with the olive oil, set aside.
Bring a large pot of water to a boil. Salt to taste.
Slice the green tops and the root off the leeks, leaving the white bulbs. Slice into 2-3" long pieces, and then slice in half lengthwise.
Slice the green fronds off the fennel bulb and trim the bottom if needed. Slice the bulb into quarters. Remove the core from the quarters, and then slice into 3/4" thick slices.
Add the leeks and fennel to the boiling water and boil for 15 minutes. Drain.
Return the pot to the stove, and add the butter to the pot. Once the butter melts, add the drained vegetables and cook for 5-10 minutes.
Place the vegetables into the casserole. Beat the eggs in a bowl until fluffy, and add 2 ounces of the cheese to the eggs, mixing well. Pour the egg mixture over the vegetables, mixing if necessary to make sure the eggs are distributed evenly.
Top with the final ounce of the parmesan, and freshly grated nutmeg, if desired.
Bake for 30 minutes.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KATYDIDKNITS.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 22.3 g
- Cholesterol: 171.9 mg
- Sodium: 682.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.0 g
- Protein: 13.8 g
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