Saturday, November 14, 2020

Leek croustade recipe


Leek croustade


Wash, trim and chop 3 to 6 leeks. Soften them in

a saucepan with butter or oil.


Stir in a tablespoon or two of flour and heat for a

few minutes.


Pour in some milk or a mixture of milk and stock,

stirring continuously.


Make breadcrumbs out of 2 slices of wholemeal

bread. Add a cup of chopped nuts, a handful of

oats and any sunflower seeds, pumpkin seeds

sesame seeds that you have. Add mixed herbs

and rub in about 100g margarine or butter.


Press the breadcrumb mix into the base of an

ovenproof dish. Bake in a hot oven for 10 -15



Add the leek mixture and sprinkle grated cheese

on the top. Bake in the oven until the top is

golden brown and bubbling.


Serve with green salad and potatoes.


No comments:

Post a Comment