Gratineed Leeks

Containing many of the same health boosting sulpher compounds that their allium cousins the onion and garlic, leeks add wonderful flavor to foods, but can also star on their own.

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photo credit – donielle

I originally found a recipe in a Williams and Sonoma recipe book and decided to make it for a family dinner where we hosted the Kitchen Stewardship family. Knowing Katie, I knew we’d have at least 2 people who would be up for trying something new. Her and I. (our families aren’t quite as adventurous as we are!) her husband was a delight and real trooper when he selected just one for his plate.

You always know someone is hesitant when they take only one!!!

My husband on the other hand…..didn’t even take one. Stinker.

Ahhh….but we were all delightfully surprised at how amazing they really were! I made my husband try a bite of mine and he actually got up to get some more of his own.

With a very slight onion flavor and wonderful texture, these roasted leeks pair beautifully with the Gruyere cheese. My adapted recipe:

Recipe: Gratineed Leeks
Author: 
Recipe type: Side Dishes
 

Ingredients
  • 6 large leeks washed and cut in half
  • ½ cup chicken stock
  • salt and pepper
  • ½ cup Gruyere cheese (kinda pricey – a nice aged cheddar would work great too)
  • ¼ cup parmesan
  • 2 Tbsp butter

Instructions
  1. Wash leeks thoroughly to remove all dirt. Slice in half vertically down the leek.
  2. Lay leeks cut side up and pour stock over them.
  3. Sprinkle with salt and pepper.
  4. Bake at 350, covered with foil (I take a cookie sheet and put it over the pan) for about 30 minutes. Sprinkle cheeses over top, dot with butter. Place under the broiler until the top is golden brown, 2-3 min.

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*this post is linked to Real Food Wednesday



Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle is an author, amateur herbalist, lover of real food, and an advocate for natural health. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health, so much so that she is currently taking courses to become a master herbalist. Her personal background includes both infertility and miscarriage and she began this blog in order to share all of the information she found helpful in her journey to healing.
Donielle Baker
Donielle Baker
Donielle Baker
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Comments

  1. I have to admit I’ve been a little intimidated by cooking with leeks before as I really had no idea what to do with them. However, this recipe looks delicious and totally do-able. I will definitely be trying it!

  2. I made these last night. They were absolutely wonderful! I wish I had more leeks to make this again. Thanks for the recipe!

Trackbacks

  1. […] gratineed leeks, which I discovered a few years ago thanks to Donielle. It’s a perfect way to first try this delicious vegetable. Braising makes the leeks […]

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