Description
This Caramelized Fennel, Leek & Onion Gratin is a wonderfully creamy and savory dish featuring caramelized vegetables smothered in a rich cashew-based cream. Perfectly baked until golden and bubbly, it makes a comforting side or vegetarian main that highlights the sweetness of fennel and leeks combined with a smooth, flavorful sauce.
Ingredients
Vegetables
- 3 leeks, thinly sliced
- 2 white onions, thinly sliced
- 2 small fennel bulbs, thinly sliced
- 2 cloves garlic, crushed
- 1/4 tsp salt
Cream Sauce
- 2 tbsp olive oil or coconut oil
- 1/2 cup cashews, soaked in boiling water for 10 minutes
- 3/4 cup almond milk
- 1 tbsp Dijon mustard
- 1/2 tsp pepper
- 2 tbsp nutritional yeast (or substitute 1/4 cup parmesan if following SCD)
- 1 cup vegetable or chicken stock
- 1 tsp fresh thyme
Finishing
- Fresh chopped parsley or thyme, for sprinkling
Instructions
- Preheat the oven: Set your oven to 175°C (350°F) to prepare it for baking the gratin.
- Prepare the cashew cream: Drain the soaked cashews and place them in a high-speed blender with the almond milk. Blend until completely smooth and creamy. Pour this mixture into a pot and add Dijon mustard, pepper, nutritional yeast (or parmesan), and vegetable or chicken stock. Simmer gently for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in fresh thyme at the end.
- Caramelize the vegetables: Heat olive or coconut oil in a cast iron skillet over medium heat. Add the sliced leeks, onions, fennel, and crushed garlic, sprinkling with salt. Cook for approximately 10 minutes until the vegetables soften and turn a golden caramel color.
- Combine sauce and vegetables: Pour the prepared cashew cream into the skillet over the caramelized vegetables, stirring to fully coat them evenly. Transfer the skillet to the preheated oven.
- Bake the gratin: Bake in the oven for 20 minutes until the gratin is bubbly and golden on top, signaling it’s ready to be served.
- Garnish and serve: Once baked, sprinkle with fresh chopped parsley or thyme before serving to add a burst of fresh flavor and color.
Notes
- For a non-vegan option, substitute nutritional yeast with parmesan cheese to enhance richness.
- Soaking cashews helps achieve a smooth and creamy sauce texture.
- This dish can be served as a side or a comforting vegetarian main.
- Use a cast iron skillet that is oven-safe to easily transition from stovetop cooking to baking.
- Almond milk can be substituted with any other plant-based milk if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
