Leekcroustade Recipes

ROASTED LEEKS

Roasted Leeks image

These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Number Of Ingredients 3

Ingredients

1 bunch leeks, tough green leaves trimmed, stem end quartered lengthwise
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

LEEK CROUSTADE

Leek Croustade image

What could be more English than a recipe using Cheddar Cheese? Cheddar Cheese originated in England, in the fifteenth century, it was stored in Somerset's Cheddar Gorge caves to mature. The Welsh might claim the Leek as theirs, but it's got a long English pedigree too. This is what I would describe as a 'mid-week' supper dish. It's a no-frills sort of meal, but extremely tasty and easy to make. The grated cheese topping, looks wonderful straight from the oven, golden brown and bubbling. But if you think it needs a bit of 'dressing up', add a sprig or two of parsley before taking this pie to the table. If you're really really really pushed for time, use bought white sauce and ready grated cheese.

Provided by Mrs B

Categories Savory Pies

Time 50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

100 g breadcrumbs
100 g ground almonds
50 g walnut pieces
2 tablespoons olive oil (plus extra for greasing the pie dish)
50 ml water
2 large leeks
1 tablespoon olive oil
25 g butter
2 tablespoons cornflour
300 ml milk
75 g cheddar cheese, grated
seasoning, and (a pinch of dried dill works well) or herbs (a pinch of dried dill works well)

Steps:

Preheat the oven to 350F, 180C; lightly grease an 8 inch pie or flan dish.
Place the bread crumbs, ground almonds and walnut pieces in a food processor and 'pulse' together until the walnuts are chopped small and an even crumb mixture is achieved; with the processor running slowly, pour the olive oil then the water down the feeding tube; process until the ingredients are well mixed and start to ball together as a 'dough'.
Spoon the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and up the sides; bake for about 10 minutes, until the crust starts to brown.
Meanwhile, clean and slice the leeks (I like them cut in half lengthways then sliced 1/4 inch thick); in a large pan, cook the leeks gently in the oil, until they are just tender; spread the leeks evenly over the baked base.
Next make a white sauce: melt the butter in a saucepan, stir in the flour and mix well together (a balloon whisk is great for this); slowly add the milk and keep stirring until the sauce thickens and starts to bubble; season the sauce.
Pour the white sauce over the leeks then sprinkle the cheese over the top; return the pie to the oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.

Nutrition Facts : Calories 619.1, Fat 46, SaturatedFat 12.2, Cholesterol 43.3, Sodium 390, Carbohydrate 37.8, Fiber 6.1, Sugar 4.7, Protein 18.6

LEEK LATKES

Leek Latkes image

Provided by Joan Nathan

Categories dinner

Time 1h

Yield 16 large latkes

Number Of Ingredients 11

Ingredients

6 leeks (about 2 pounds)
2 tablespoons extra virgin olive oil, plus more for frying
1 large onion, peeled and diced
6 cloves garlic, or to taste, peeled and diced
4 shallots, peeled and diced
1/3 cup pine nuts
1/2 bunch cilantro (about 1 cup), diced
2 large eggs
1/3 cup Parmesan cheese
Salt and freshly ground pepper to taste
1/2 cup bread crumbs or matzoh meal, plus 1/3 cup for coating

Steps:

Cut leeks lengthwise, and wash them well to remove any grit. Dice the leeks, and either steam them or place them in boiling salted water for about 5 to 7 minutes, or until they are tender. Drain leeks well, pressing them in a dish towel to remove any excess water.
Heat oil in nonstick frying pan, and add onion, garlic and shallots. Saute until soft, about 5 minutes.
Heat oven to 350 degrees. Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.
Place leeks, onion, garlic, shallots, pine nuts, cilantro, eggs and cheese in a mixing bowl, and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs, or enough to bind.
Take about 1/4 cup of the leek mixture, and make a patty 2 inches in diameter. Coat patty with bread crumbs, and repeat with remaining mixture.
Coat a nonstick frying pan thinly with remaining olive oil, and fry the patties for a few minutes on each side. (For cocktail-size patties, use 1 teaspoon of mixture.) Drain on paper towels.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams

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