Ciao Chow Linda

Fennel and Leeks Gratinee

Author: Ciao Chow Linda

Ingredients

• 1 large fennel bulb

• 2 large leeks

• seasoned salt

• black pepper

• butter to smear on the casserole

• water to cover

• shaved parmesan cheese (about a half cup)

Instructions

1. Trim the stalks off the fennel, and cut out most of the hard core.

2. Slice the fennel into four or five thick slices (about 1/4″ thick).

3. Place the fennel gently into a pan with boiling water, to cover.

4. Cover the pan and let it bubble gently for ten minutes or until the fennel is fork tender.

5. Remove the fennel and place in a buttered casserole.

6. Trim the leeks, cutting off most of the top green part, leaving a portion of it on the stem.

7. Cut in half lengthwise and place under running water to remove any dirt.

8. Place the leeks in the boiling water cut side down and boil gently for five minutes, covered.

9. Flip the leeks over gently and cook another five minutes in the water.

10. Remove the leeks from the water and drain.

11. Into a buttered casserole, arrange the fennel and leeks, then season with salt and pepper.

12. Place thin slices of parmesan cheese on the top.

13. Place in a 475 degree oven for ten minutes, then place under the broiler for a few minutes until lightly browned.

14. Keep a careful watch on the dish because it can burn easily.