Creamy leek, Fennel and Onion Gratin

Ingredients:

2 TBSP Tallow or butter

1 large leek (thinly chopped)

2 big fennel bulbs (thinly chopped)

1 large red onion (thinly chopped)

1 clove garlic

1 tsp maple syrup

1/2 cup soaked cashews (2 hours)

3/4 cup raw milk

1 TBSP dijon mustard

1/2 tsp white pepper

1/4 cup shredded raw cheese

1 cup homemade bone stock

2 tsp herb de provence

salt to taste

Instructions:

1. Soak cashews for at least two hours ahead for this recipe.

2. Preheat oven at 350

3. In a blender add drained cashews and milk. Blend until smooth.

4. Pour mixture into a small pot. Add mustard, white pepper, salt to taste and bone stock. Leave to simmer on low heat. Can stir occasionally. Sauce is ready once it is thick. Once it has thicken turn off heat and stir in 2 tsp herb de provence.

5. In a big pan add tallow, thinly chopped leek, fennel, red onion, salt to taste and garlic. Cook on medium heat for 10 -15 mins. The veggies are cooked once they become softer and clear or browned. Add 1 tsp maple syrup and keep cooking for another 5 mins.

6. Turn off heat. If using a oven proof pan pour cashew mixture into skillet with shredded cheese and stir through to coat all veggies. ** If not using an oven proof pan, lightly spread butter in a casserole dish, and add cooked veggies. Pour cashew mixture over with shredded cheese and stir through to coat all veggies. **

7. Place in oven for 20 mins.

8. At the end if not lightly brown on top, broil for 5 mins or longer to get browning on top **keeping an eye on the dish for it not to burn**

Nice served with fresh chopped parley on top.