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Author Notes: There really isn't anything earth shattering about this recipe other than it is really comforting. I came up with it when trying to find new roast chicken side dish options when we were on a roast chicken a week bender. —Summer of Eggplant
- 3 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 butter
- Heat a pan and add the butter. When it is foaming add in the fennel add leeks, season and saute over over medium heat for 20-25 minutes. The vegetables 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. (Ideally with a roast chicken.)
- This recipe was entered in the contest for Your Best Fennel
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.