Fennel, silverbeet and cream
serves
4
"This is my girlfriend Julia’s favourite thing for me to cook on a night in. It’s a very versatile side for a dinner party alongside pork or fish, but it’s also a great option for eating at home on a cosy night alongside some pork chops or sausages, or simply atop some rice." - Julieanne Blum
Recipe note: You’ll need a 30cm (base measurement) deep ovenproof frypan.
This recipe is by Julieanne Blum
Ingredients (14)
- 40g butter
- 1/3 cup (80ml) extra virgin olive oil, plus 2 tbs extra
- 2 medium leeks, chopped
- 1/2 bunch thyme, leaves picked and finely chopped
- 1 silverbeet, stems finely chopped and leaves roughly chopped
- 1 tbs fennel seed
- 1 bay leaf
- 1 fennel bulb, very thinly sliced
- 100ml white wine
- 300ml pure cream
- 1 1/2 tbs wholegrain mustard
- Pinch white pepper
- 130g stale bread, torn into small chunks
- Pan-fried pork chops, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Melt the butter with the oil in a 30cm base, deep ovenproof frypan. Add the leeks with a good pinch of salt flakes and, cook, stirring occasionally, for 5 minutes or until softened. Add the thyme, silverbeet stems, fennel seeds and bay leaf and cook stirring occasionally, for 5 minutes, or until softened. Add the fennel and silverbeet leaves and cook, stirring occasionally, for 3-4 minutes, until wilted. Add the wine and cook, stirring occasionally, for 1-2 minutes to reduce. Add the cream, mustard and white pepper and stir to combine.
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3.Toss the bread in a bowl with the extra oil. Season with salt flakes and freshly ground black pepper. Sprinkle bread over vegetables in pan. Bake for 30 minutes, or until top is golden brown.
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4.Serve with pan-fried pork chops.
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