Roasted Fennel on Leek Creme

This is a vegetarian French recipe.

When I read it first, it sounded very complicated. But that is not true. Just a bit of planning ahead and the whole process needs an hour and 15 minutes.

Start with the leek cream. It can simmer in a pot until it is soft, then use a strong blender and add the creme fraiche. Now you only have to keep the leek cream warm.

While this is cooking, take a good look at the fennel bulb. I was lucky to find a large one without any bleamishes on the outside. I only cut off the dried stems and saved the fennel fonds. Cut through the middle and washed.

It went in a cast iron pan with a lid to cook and later to roast. Chop some more herbs and crush some hazelnuts.

Recipe for 1:

1 large leek

1 large fennel bulb

2 cloves of garlic

1 small white onion

2 small or 1 large potato

Olive oil

1 tsp Butter

60 ml creme fraiche

Honey

Hazelnuts

Fleur de Sel

Pepper

Veggie stock

Leek cream:

Chop onion, potato and leek. In some olive oil start the onion, then add the leek and after 3 more min the potatoes. Season with salt and pepper.

Fill up with veg stock and cook covered on low heat for 10 min or until the veggies are cooked. Use a fine mash sieve over a bowl and drain the leek. Just leave enough liquid to blend. Add the creme fraiche and use a strong blender. Pour back in the pot and keep warm.

Fennel:

Chop the garlic and fry it in oil in a pan. Add the fennel halves and let them cook 3 min. Now add a little water and close the lid. The fennel will need about 20 min. Open the lid and let the remaining water evaporate. A bit of butter in the pan, a good seasoning of Fleur de Sel on the inside of the fennel and 2 tsp honey.

Turn over and braise the fennel to get some color. Chop the herbs and add the hazelnuts. Serve on top of the leek cream.