Warm and satisfying, this makes an excellent alternative side dish for the holidays or for any weekend. It is perfect for making ahead and reheating. Serves 4-6 people as a side dish.
- 2 organic fennel bulbs
- 3 organic leeks
- 2 tablespoons Straus Family Creamery unsalted organic Butter
- 3 sprigs organic flat leaf (Italian) Parsley
- 3 sprigs fresh organic thyme
- ¾ cup Straus Family Creamery organic cream
- ½ cup More than Gourmet Vegetable or Chicken broth
- Kosher salt and freshly ground pepper
Trim any discolored outer leaves and the roots from the fennel bulb. Cut in half lengthwise, then slice into ¼ inch thick slices.
Repeat this process for the leeks, trimming the tough dark green tops.
Coarsely chop the parsley and thyme leaves.
Preheat the oven to 375F.
Heat a large sauté pan over medium heat. Melt about half of butter, and sauté the fennel until softened, about 5 minutes. Repeat the process with the leeks.
Transfer the leeks and fennel to a large bowl, stir to combine and mix in the fresh parsley and thyme, plus salt and pepper to taste.
Combine the cream and broth.
Pour the vegetable mixture into a shallow baking dish, then add in the cream mixture to just cover the vegetables. Loosely cover with foil.
Bake for 55 minutes. Set the timer to check every 15 minutes or so to make sure the cream is still covering the vegetable mixture. If the top looks like it is drying out, push the leeks and fennel back down into the cream mix and add a little more over the top. Remove the foil for the last 15 minutes of cooking to brown the top.
Allow to rest about 5 – 10 minutes before serving, or hold in the fridge for up to 2 days.