I was looking for a dish to bring to a potluck, when I stumbled upon this Leek Cheese Crumble. I've been crazy for leeks lately — they're in season right now — and pairing them with cheese sounds heavenly. The hazelnut in this dish should add an interesting flavor profile and the whole thing looks like it will come together easily. If you want to whip up a version along with me, check out the recipe, just read more.
Leek Cheese Crumble
From The Vegetarian Society
500g (1.1 lb) leeks (trimmed)
400ml (13.5 oz) light stock
100ml (3.4 oz) cream
1 tbsp wholegrain mustard
100g (1/4 lb) breadcrumbs (white)
30g (1 oz) skinned hazelnuts
2 tbsp parsley, roughly chopped
125g (4.5 oz) Cheshire cheese, finely grated or crumbled — you can substitute a mild cheddar instead
- Pre-heat oven to Gas 6/200C/400F.
- Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.
- Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
- Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.
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Freya
American Retro
Laura Biagiotti
oh my word!
1yum, this recipe sounds fantastic!
definitely giving it a try very soon.
I love leeks!
2Yummyyyy
3That does look good. Thanks for sharing.
4Ooooh! That sounds like an orgasm on a plate!!! Thanks, Yum!
5Such a classy and yummy side dish. Love it!
6That sounds great.
7Omg that sounds amazing! I love both leeks and cheese - so this should be double the fun!
8This looks pretty good! I might have to try it.
9We went to the Farmer's Market yesterday morning and picked up a bunch of fresh leeks, so I made this to go with our dinner last night. It was AMAZING!!! I loved it. It was especially delicious with pork tenderloins and mushroom risotto. Yum.
10I've gotta ask; you do strain the leeks, right? Other than that, I think I am going to try this recipe!
11I did not strain the leeks. They make a creamy sauce under the cheese and bread crumbs.
12I think I commented before - what's with these measurements? What's a 1/4# breadcrumbs? I don't have a kitchen scale, how many cups is that? I wanna make this but I'm stumped with the measurements. Help out this simple mind won't you?
13I don't think that the exact amount of crumbs matters all that much. I just used enough bread crumbs to cover the top of the casserole dish, and make a nice crunchy topping. I used about 5 pieces of sourdough bread, ripped them up into 5 or six pieces each, and pulsed them in my food processor. I also sprinkled a little salt and pepper over the top, and a drizzle of olive oil to help with the crunch. Also, I should note: I cooked the leeks for longer than the recommended fifteen minutes on the stove. I would say I left them on there about a half an hour to make sure they really softened up a bit. I don't like crunchy leeks very well.
Also: my boyfriend thought it would be a good idea to use an oven-safe dish on the stove, and put it directly into the oven (after adding the crumb topping, of course) next time. Men can be so clever sometimes.
14Thanks PugLuv that helps a lot. My hubby's a good cook also. Lucky us.
15Anytime AmberHoney.
We are pretty lucky, aren't we?
16thanks for sharing your measurements pugluv! glad the dish turned out so great! as for the weird measurements, it was a british recipe, so everything was in grams and mL, I just converted it to pounds and ounces. I hadn't had a chance to try it and get cup measurements. I'm hoping to try this dish this week, it just looks so tasty!
17Thanks YumSugar - I just used my last leek Sunday night. Back to the store so I can try this recipe also. Hubby can do the math on measurements - keep those yummy recipes coming.
18I love trying your recipes Yumsugar. I'll be sure to comment more often.
Thanks for keeping us entertained and well fed.
19This dish was good, but I am not sure it was worth all the dishes (saute pan, food processor, ceramic dish). I also blew it and strained the leeks before baking. I guess I need recipes for dummies, that spell things out better.
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