Caramelized Leek, Fennel & Onion Gratin Recipe | Yummly
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Caramelized Leek, Fennel & Onion Gratin

EVERY LAST BITE.(8)
Ute S: "This is soo good - my new favorite comfort food" Read More
13Ingredients
45Minutes
390Calories
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Caramelized Leek, Fennel & Onion Gratin

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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. olive oil (/coconut oil)
  • 3 leeks (thinly sliced)
  • 2 white onions (thinly sliced)
  • 2 fennel (small, thinly sliced)
  • 2 cloves garlic (crushed)
  • 1/4 tsp. salt
  • 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 (sub for 1/4 cup parmesan if on SCD)
  • 1 cup vegetable (/chicken stock)
  • 1 tsp. fresh thyme
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    NutritionView More

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    390Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories390Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium1100mg31%
    Protein14g27%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber10g40%
    Sugars8g16%
    Vitamin A70%
    Vitamin C60%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(8)

    Reviewer Profile Image
    Ute S 6 months ago
    This is soo good - my new favorite comfort food
    Reviewer Profile Image
    Kirsten 10 months ago
    Very yummy. Recipe calls for stock but doesn’t say where to put it in the recipe… I didn’t notice til afterwards and so I added it to the sauce but should have added it earlier and reduced it together rather than have sauce which was too runny. We sprinkled with chopped parsley to improve visual appeal, served with toasty GF bread and baked mushrooms and a salad.
    Reviewer Profile Image
    Sorensen a year ago
    I made a few modifications and used less vegetables, like someone suggested but added tofu when it went into the oven. It was delicious and definitely recommend carmelizing the veggies first because that gives it the most flavor.
    Reviewer Profile Image
    Bethany Kern a year ago
    Not bad. If I was to do it again I would use less of the veggies because of how hard it was to fit into my pan and how I felt there needed to be more cream. But it eats well still
    Reviewer Profile Image
    Norwich a year ago
    It turned out well and received many complements at Easter dinner where no one knew it wasn’t creamed until I told them.
    Reviewer Profile Image
    Erica Fox 2 years ago
    This tasted delicious. The leeks and onion gave it a sweet flavour and the cashews were creamy but not too nutty. I used nutritional yeast but was a bit apprehensive when I taste-tested the sauce so I started adding a bit of parmigiana. Not a lot. Turns out, when you let the sauce settle and especially after it’s baked, the real flavour comes through. My leeks were very large so I doubled the sauce. Used chicken stock as well. Will make again.
    Reviewer Profile Image
    Kushner 2 years ago
    So delicious! A hit around the table. Thanks so much for this recipe.
    Reviewer Profile Image
    Bogicevic 3 years ago
    It was delicious thanks

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