LeeksIn the depths of winter when we seem to be surrounded by hearty root vegetables I enjoy the lightness of leeks. Simply braised in the oven with a little stock, wine and butter they are a light yet satisfying accompaniment. When I feel the need for a rib sticking heart warmer then leeks in a rich and creamy cheese sauce hit the mark.
Allegedly, the Roman Emperor Nero drank leek soup in the belief that it would help his singing voice, this might explain the talent of the Welsh choirs. Leeks are high in Vitamins A&C, I can assure you that they are a good source of nutrients even if I can’t promise you the voice of an angel!
This is a wonderful supper dish to enjoy on cold nights.
Leeks
Leek & Pasta Bake
- 200g dried short pasta, e.g. macaroni, penne, orecchiette
- 2-3 leeks, sliced into 1cm pieces
- 50g butter
- 50g plain flour
- 500ml milk
- 80g strong hard cheese grated(a half & half mix with blue cheese is delicious)
- 1 tbsp wholegrain mustard
- 25g Parmesan, grated
- Bunch of spring onions, finely sliced
- 75g fresh breadcrumbs
- Leaves from 2 fresh thyme sprigs, plus extra sprigs, to garnish
- Olive oil
Cook the pasta according to the packet instructions, add the leeks 3 minutes from the end of the cooking time. Drain and pour into a gratin dish.
Melt the butter in a medium pan. Beat in the flour until a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
Stir in the hard cheese and mustard into the sauce and season well. Pour over the pasta and leek mix and fold in the onions. Mix the breadcrumbs with the thyme and Parmesan. Sprinkle over the top and drizzle with olive oil. Bake for 20-25 minutes, until the top is golden and crusty and the filling is bubbling.
Tip
• This recipe is great with broccoli or cauliflower too.
Quick ways with Leeks
Steam trimmed baby leeks until tender and serve as a starter with a vinaigrette made with raspberry vinegar – a beautiful classic dish.
Cut leeks into 2cm piece boil until just tender add a couple of handfuls of frozen peas and cook for one minute. Strain, add a generous knob of butter and the juice from half a lemon.