Stuffed Leeks Olytnpia
|Leeks||1 Pound (450 Gram)|
|Wholemeal||2 Tablespoon (Fresh)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Cheese||1 Ounce, grated (25 Gram)|
|Freshly ground black pepper||1|
|Bechamel sauce||3⁄4 Pint (450 Milliliter)|
|Curry powder||1⁄4 Teaspoon|
|Natural yogurt||8 Fluid Ounce (1 Carton, 142 Milliliter)|
|Grilled mushrooms||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
1 Preheat the oven to 375° fahrenheit.
2 Cut and trim the leeks into 10-cm (4-inch) lengths.
3 Wash the leeks thoroughly.
3 In a pan, cook the leeks in boiling, salted water for 2 minutes.
4 Meanwhile, in a bowl combine the breadcrumbs, thyme and cheese and bind with the egg yolk.
5 Split the leeks in half, almost to the base.
6 Fill the leeks with the stuffing.
7 In a shallow casserole dish, place the leeks and cover.
8 Bake in the oven for 30 minutes.
9 In a bowl, place the sauce, stir in the curry powder and the yogurt.
10 Pour over the leeks.
11 Serve garnished with the grilled mushrooms and chopped parsley.