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Creamed Leeks and Fennel

  • creamed leeks3 Leeks, cleaned and sliced white and light green parts only
  • 1 Large fennel, cored, sliced thinly, fronds reserved and chopped lightly
  • 1/4 cup cream
  • 3 tablespoons salted butter
  • 1 tablespoon of Herbs D'Provence with Lavender
  • 1/2 teaspoon finely ground black pepper
  1. Heat a pan on medium heat and add the butter.
  2. When it is foaming add in the fennel and leeks, season with Herbs D'Provence and black pepper and saute over over medium heat for 15-20 minutes.
  3. The vegetables should be soft (not mushy) and very slightly caramelized. Add in the cream and continue to cook for 3-5 minutes. Remove from heat, sprinkle with reserved fennel fronds, adjust seasoning and serve.