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Leeks With Blue Cheese And Hazelnuts

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/nikchick/304300675/">Image Credit</a></p>
Ingredients
  Baby leeks 1 1⁄2 Pound, halved lengthways (750 Grams)
  Hazelnut oil 2 Tablespoon
  Vegetable stock 4 Tablespoon
  Butter 1⁄2 Ounce (15 Grams)
  Dolcelatte cheese 4 Ounce, crumbled (125 Grams)
  Hazelnuts 2 Tablespoon, chopped
  Chopped fresh chervil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Preheat the oven to 200°C /400°F/ Gas Mark 6.

MAKING
2. In a bowl toss the leeks with oil, add it to a large roasting pan containing stock and place in the oven for 15 minutes.
3. Remove the prepared leeks, dot with butter, cheese, nuts and chervil and return to the oven to cook for 15 to 20 minutes more such that the leeks get tender and the cheese gets melted and golden.

SERVING
4. Serve immediately after seasoning as per taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Leek
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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