Trash Cooking

Ingredients

350 g leek and fennel leftovers (outer leaves of the leek, sprouts, stems and outer leaves of the fennel)

100 ml of thick cream

20 g grated Parmesan cheese

20 g grated aged cheddar cheese 

Butter for the dish

Salt and black pepper

Elaboration

Preheat the oven to 200 ºC.
Mix the leftovers and steam them for 5 minutes to soften them.
Butter a rectangular dish (20 x 10 cm, approximately) and place the vegetables in it, press them well.
Season with salt and pepper.
Pour the cream and sprinkle with the cheeses.
Put the dish covered in the oven for 15 minutes. Then, remove the lid and leave it for another 10 minutes so that the cheeses melt and brown.