This deliciously simple Fennel and Leek Gratin has added pops of flavour with olives and cherry tomatoes, plus lovely crunchy seeds for texture.
This beautiful gratin of caramelised leeks and fennel makes an elegant side dish for winter feasts like Christmas or New Years dinner, or maybe to switch up the veggie sides for Sunday Lunch.
If you're looking for more interesting side dishes to serve up over the winter months, to go alongside stews and roasts, why not check out this Blushing Beetroot & Potato Boulangere , or perhaps this Grated French Raw Carrot Salad or for another delicious way to serve leeks try this Easy Vegan Braised Leeks with Tarragon. Or if you want a lighter way to serve leeks, why no try this delicious pea and leek soup- perfect for Spring!.
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🥬Ingredients
- Leek- A fresh bouncy medium leek.
- Fennel Bulb- Look for a firm bulb that still has some fennel fronds attached.
- Vegetable Broth or white wine such as sauvignon blanc- a little liquid in the bottom of the dish helps to cook the leek and fennel through.
- Olive Oil- to drizzle.
- Good Quality Olives such as Kalamata Olives: The olives add a salty umami tang that blends well with the sweet fennel and leek.
- Cherry tomatoes: Optional, but I like their little pop of colour.
- Mixed seeds : eg pine nuts, sesame seeds and sunflower seeds: These add crunch and texture to the dish.
- Sea salt or kosher salt to taste.
See recipe card for quantities.
👩🍳Instructions
- First clean the leek by cutting it lengthways nearly down to the base. Rinse it really well. Some leeks have grit and soil in them due to how they push up from the soil when growing!
- Cut the leek into half, then into long quarters to end up with strips of leek that are about 10cm by 3cm.
- Cut the fennel bulb into 1cm slices.
- Layer the fennel slices and leek batons into a baking dish. Splash in the wine or broth, then drizzle with olive oil.
- Dot around the olives and cherry tomatoes. Sprinkle with the seeds.
- Bake for about half hour in a medium-high heat oven.
Hint: Season with extra sea salt, a squeeze of lemon juice and maybe some cracked black pepper to taste.
🥕Substitutions & Variations
Use this simple method for deliciously caramelized leeks and braised fennel as the basis for other dishes.
- Other Root Vegetables - Why not try slices of sweet potatoes or golden beets in place of the fennel.
- Rub a garlic clove around the dish for added pizzaz before layering in the vegetables.
- Garnish with some lemon zest, fennel seeds or fresh thyme.
- Use panko breadcrumbs in place of the seeds and nuts.
- Add some (vegan) parmesan cheese sprinkled over the top and grill just before serving.
🔪Equipment
For perfectly cooked sweet leeks and tender fennel, a good heavy baking dish helps as it distributes the heat evenly in the oven. I use a vintage Le Creuset dish I bought at a garage sale, but you can find similar online.
🥫Storage
This delicious easy side dish is best eaten the day it's made. However if you do have leftovers, put them into an airtight container in the fridge for up to 5 days. Reheat as needed. I do not suggest freezing this dish.
❗Top tip
Make sure to give the leeks a good rinse! No one wants a mouth full of grit!
More Leeks
Love Leeks? Try these other vegan leek dishes!
More sides:
Here are some other great side dish ideas:
📖 Recipe
Vegan Leek and Fennel Gratin with Olives
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 bulb fennel
- 1 medium leek
- 2 tablespoon white wine or vegetable broth
- 8 good olives (I used a mixture of kalamata and queen green olives. )
- 10 cherry tomatoes (I used a mixture of yellow and red, because that's what I had. )
- 2 teaspoon pine nuts
- 2 tablespoon mixed seeds (I used sesame and pumpkin. You could also use nuts such as pistachio)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- salt & pepper to taste.
Instructions
- Preheat the oven to 200℃ /390℉ (Gas mark 6)
- Cut the leek down the middle and give it a VERY good wash.
- Finely slice the fennel.1 bulb fennel
- Slice the leeks horizontally to roughly match the size of the fennel.1 medium leek
- Chop the cherry tomatoes in half.
- Chop the olives into slices.
- In a good oven proof dish drizzle a layer of olive oil, splash in the white wine or vegetable broth then layer in the fennel & leeks.2 tablespoon white wine or vegetable broth, 1 tablespoon olive oil
- Brush the oil all over the leeks & fennel
- Sprinkle the herbs over evenly1 teaspoon dried oregano, 1 teaspoon thyme, salt & pepper to taste.
- Dot the olives & tomatoes around the dish. Then sprinkle the seeds (or nuts if using) over the top8 good olives , 10 cherry tomatoes, 2 teaspoon pine nuts, 2 tablespoon mixed seeds
- Drizzle a little more olive oil over and season to taste.
- Put in the oven for around 30 minutes, or until the leeks are softened and the edges are all lovely and caramelised.
Notes
🥕Substitutions & Variations
Use this simple method for deliciously caramelized leeks and braised fennel as the basis for other dishes.- Other Root Vegetables - Why not try slices of sweet potatoes or golden beets in place of the fennel.
- Rub a garlic clove around the dish for added pizzaz before layering in the vegetables.
- Garnish with some lemon zest, fennel seeds or fresh thyme.
- Use panko breadcrumbs in place of the seeds and nuts.
- Add some (vegan) parmesan cheese sprinkled over the top and grill just before serving.
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