Griddled Baby Leeks with Gruyere Cheese Sauce, Toasted Hazelnuts and Sourdough Croutons
Ingredients
12 baby leeks
2 tbsp of extra virgin olive oil
50 g of butter
40 g of plain flour
500 ml of milk
4 sprigs of lemon thyme, leaves finely chopped
80 g of gruyere, grated
40 g of hazelnuts, chopped
80 g of sourdough bread, torn into small chunks
4 servings
Calories~588 kcal
Protein~18 g
Carbs~48 g
Fat~36 g
Fiber~6 g
Sugar~9 g
Total recipe
Calories~2,350 kcal
Protein~70 g
Carbs~190 g
Fat~145 g
Fiber~25 g
Sugar~35 g
Method
Step 1
Heat a griddle pan on a high heat, add the leeks and drizzle over ½tbsp of the olive oil. Season and griddle for 4 mins, turning once so you get nice marks on both sides of the leeks. Remove from the pan, place into an ovenproof dish and set aside.
Step 2
Make the sauce by melting the butter in a large heavy pan and adding the flour, stirring all the time, until it starts to turn golden. Now add the milk a little at a time, whisking continuously. Once all the milk has been added, keep whisking until you have a thick sauce. Add the thyme and 60g of the cheese, then mix well
Step 3
Pour the sauce over the leeks in the ovenproof dish. Set aside.
Step 4
Put the remaining 1½tbsp olive oil in a large frying pan, then add the sourdough chunks, hazelnuts and some seasoning. Fry until the bread starts to turn golden and crisp.
Step 5
Scatter the nuts, bread and leftover cheese over the leeks, then pop under the grill for 3-5 mins until golden and bubbling. Remove and serve.
