CARAMELIZED LEEK, FENNEL + ONION GRATIN
​Cream Sauce Ingredients:
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1 head cauliflower, chopped and steamed
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1 cup vegetable stock (Hippocrates soup)
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1/2 cup distilled or spring water
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1 clove garlic, crushed
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Gratin Ingredients:
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3 leeks, thinly sliced
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2 white onions, thinly sliced
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2 small fennel, thinly sliced
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1 clove garlic, crushed
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3-4 leaves mustard greens or dandelion greens, finely minced
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3/4 cup vegetable stock (Hippocrates soup)
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1/4 cup distilled or spring water
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1 tbsp fresh thyme
Organic Ingredients:
Directions:
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In a food processor, purée steamed cauliflower, vegetable stock and water until silky smooth
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In a medium sauce pan, simmer purée over medium heat, stirring frequently until it thickens, approximately 10 minutes. Remove from heat
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Preheat the oven to 350º
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In an ovenproof skillet over medium-low heat, add leeks, onion, fennel, garlic and water. Cover and let soften, approximately 10-15 minutes, until golden in color
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Add vegetable stock and minced greens, stirring until evenly distributed
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Pour cream sauce into the skillet, stirring in until all vegetables are coated
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Transfer skillet to the oven and bake for 20-25 minutes, until golden bubbles appear on top
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Before serving, sprinkle with fresh thyme
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