Fennel, leek and squash gratin with tarragon and hazelnuts

Name: Fennel, leek and squash gratin with tarragon and hazelnuts
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, Mediterranean, French
Ingredients: 2 leeks, cut into 1cm/½in slices; 2 fennel bulbs, cut into 1cm/½in cubes; 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes; 2 tbsp olive oil; 1 tsp sea salt flakes; ½–1 tsp chilli flakes, to taste; 20g/¾oz tarragon, leaves only; 400ml/14fl oz double cream or crème fraîche; 100g/3½oz hazelnuts, roughly chopped; 75g/2¾oz mature cheddar, grated

Instructions

Prep:30minCook:1h

This rich gratin is perfect for an autumn night. Serve with toast or crusty bread. Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt.

Updated at: Thu, 21 Nov 2024 15:37:34 GMT