Leek and Cheese Crumble
Credited to: The Vegetarian Society
Kcal: 321.0
Serves 4
20 mins prep
15 mins cooking time
Ingredients
- 500g (18oz) leeks, trimmed
- 400ml (14fl oz) stock*
- 100ml (3½oz) single cream
- 1 tbsp (15g) wholegrain mustard*
- 100g (3½oz) gluten free breadcrumbs*
- 30g (1oz) skinned hazelnuts
- 2 tbsp (30g) parsley, roughly chopped
- 125g (4½oz) vegetarian cheese, Caerphilly and/or Cheshire, finely grated or crumbled
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Pre-heat oven to 200°C/400°F/Gas Mark 6
- Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften
- Transfer to a ceramic baking dish, setting aside 2 or 3 tbsp of the stock mixture
- Place the breadcrumbs, nuts and parsley in a food processor and mix together until finely chopped
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top
- Bake for 10-15 minutes until starting to turn crisp and golden. If necessary finish under the grill.
Nutritional information per serving
Kcal
321
Fat
19.7g
Carbs
24.6g
Protein
14.4g
Fibre
4.4g