He loved to saute or fry leeks until they almost fell apart. The same thing applies to fennel. This technique ... I have combined these vegetables to make a creamy, crunchy gratin that will ...

Tip the leeks, fennel and squash into a roasting tin large ... Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with ...

Add the white wine and continue cooking until it has reduced before adding the cream and parsley. Cook until the sauce is nicely coating the leeks and fennel and isn’t too runny. Take off the ...

Add the leeks and saute for 2 minutes ... Stir in the broth and cream. Allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley, stirring ...

until the leeks are softened, 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring ...

When the potatoes have softened and the leek is cooked, blend with an immersion blender to obtain a smooth cream (11-12 ...

Add garlic, celery, leeks, fennel, carrots and tomato for a veggie-packed Italian soup. Get these recipes and more from our guide to vegetable soup.