Wednesday, 11 July 2012

Creamy Baked Leeks with Parmesan Crust

I love leeks. Really truly love them- their mild onion flavour, their versatility, their colour, everything about them really! But, for some reason, we just don't eat them all that often. Except in soups- they're my go to base vegetable for most soups (except the amaaaaazing Chickpea and Bacon Soup I'm going to tell you about very soon). Kind of like a backing singer that you can always rely on never to hit a bum note.

All that's about to change, I've decided it's the leek's time to shine! Starting with this truly scrummy dish:

Creamy Baked Leeks with Parmesan Crust
(adapted from a recipe found in Delicious Magazine)

2 large leeks, washed, cut into 3 and halved lengthways
100ml stock (chicken or vegetable)
60ml double cream
A handful of fresh breadcrumbs
30g grated Parmesan
Salt and Pepper, to season
2 slices crispy bacon, crumbled


1. Preheat the oven to 190°C/fan170°C/gas 5. Arrange the leeks, flat side face up, in an ovenproof dish and pour over the stock and cream. Season well.

2. Mix together the breadcrumbs, parmesan and crumbled bacon, then sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.

You can also try it with some sliced Parma ham instead of bacon- place the slices on top of the leeks before sprinkling with the breadcrumbs and parmesan.

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