Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Fennel dauphinoise
Ingredients
- 225g medium-sized potato, very thinly sliced
- 1 small fennel bulb, sliced, fronds reserved
- 1 garlic clove, finely chopped
- 75ml whole milk
- 100ml double cream
- butter, for the ramekins
- 2 tbsp finely grated parmesan (or vegetarian alternative)
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