Wednesday, 26 August 2015

Broccoli and Leek Bake

Broccoli and Leek Bake

One day I was making creamy leeks but decided I wanted a bit more texture, so this was the result. This dish works well with chicken or lamb but any type of roast meat would work. I think breadcrumbs are something that everyone should have to hand, we all have times where bread has gone hard on us, especially crusty loaves or baguettes, so instead of turfing them out why not blitz them up and freeze them.

Calories 1519
380 per portion
Serves 4:
1 head of broccoli
2 large leeks
2 shallots
50g of butter
50g of flour
175ml semi-skimmed milk
100g low-fat cheddar cheese
Half a nutmeg
A vegetable stockpot/cube
Large handful of breadcrumbs
100g Parmesan cheese

Cut the broccoli into small pieces and steam or par-boil them.
Cut and wash the leek then thinly slice. Finely chop the shallots and add them and the butter to a pan on a medium-high heat, sauté for a few mins before stirring in the flour. Once it is all absorbed add the leeks and sauté for another few mins until softened.
Stir in the milk a little at a time over a low heat until you have a creamy consistency, add in the grated cheddar and stir until dissolved. Grate in the nutmeg and add the stockpot or ‘crumb’ in the stock cube. Again stir until dissolved.

Add the steamed broccoli, give all a good stir then transfer it to a suitable sized oven dish. Level out the contents and add a layer of breadcrumbs topped with the grated Parmesan cheese. Place in a preheated oven at 200°c and bake for 25 mins until golden and crunchy on top and bubbling around the edges.

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