fennel and leek dip
Ingredients:
Fennel
Two Leeks
2 cloves of garlic
Olive Oil
1/2 cup cashews (unsalted/unroasted)
1/2 cup parmesan cheese
Juice from a lemon
Salt and Pepper
How to make:
This dip doesn’t require a lot of ingredients, time, or effort. All you need is a blender and a baking dish.
In a small sauce pan boil water and add the cashews and garlic cloves. Cook them in boiling water for about 10 minutes. Drain and add to the blender with the juice from 1 lemon, parmesan cheese, olive oil, salt and pepper. You can add water if it looks like it needs it. Blend until everything is smooth. The mixture should be the consistency of a thicker roux. Not too runny, not too thick.
Cut and clean your fennel and leeks. In a medium size pan on medium-low heat, add olive oil, fennel, leeks, salt and pepper. Cook and caramelize for about 20 minutes until very soft. You will have to stir and keep an eye on it so nothing gets too brown or burns.
Add your caramelized leeks and fennel to a baking dish, and pour over the cashew parmesan mixture.
Bake at 400 degrees for about 30 minutes, or until golden and bubbly on top.