Preparation. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. Add the stock and bring to the boil. Wash leeks in a bowl of water, then lift into a sieve to drain. Add the tomato sauce and reserved pasta water; stir to combine. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in the wine, cream and reserved pan juices. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Plus by swapping potatoes for leeks, fennel and onions, the dish has a delicious caramelized flavour. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season the chicken thighs with salt and pepper, then brown them lightly in a shallow pan in a little oil and melted butter. Add the garlic and fry for one minute. Add the chopped fennel bulb and stir well to coat with the butter. Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese. In a 12" skillet, heat olive oil on medium-low. Add the fennel seeds and stir just until fragrant, about 30 seconds. Cook and stir until tender, 5 to 7 minutes. Gently mix the leeks and fennel with the potatoes. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low Heat remaining olive oil in a Dutch over medium-low heat. Lovefood.com is an award-winning collection of topical news, expert commentary, engaging opinion and the tastiest, most unctuous and mouth-watering recipes you could ever hope to find. I originally tried making this Leek, Onion & Fennel Gratin with coconut cream, but really struggled to mask the sweet coconut flavour which overpowered the dish, so I switched to my favourite vegan cream substitute, cashews. https://www.cdkitchen.com/recipes/recs/67/LeekAndFennelAuGratin66309.shtml https://food52.com/recipes/14587-italian-braised-fennel-and-leeks Stir in the leeks and the remaining 1 Tbs. butter, cover and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. Cover, reduce the heat to medium-low and sauté until the fennel softens, about 5 minutes. Add leeks, fennel, salt, and sugar. Meanwhile, melt the remaining 2 Tbs. Cut the butter in a heavy-duty 12-inch skillet over medium heat. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. 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