Baked Leek

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 6 leeks, large
  • 6 slices ham (ham), cooked
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 150 ml milk
  • 150 g Goronzola
  • 1 teaspoon lemon juice
  • 3 tablespoon cheese (Appenzeller), grated
  • 2 tablespoon hazelnuts, flakes
  • Fat for the shape
  • Salt and pepper, from the mill
Baked Leek
Baked Leek
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Instructions

  1. Cut off the roots and dark green leaves from the leeks. Wash the leeks thoroughly. Halve each stick once across and pre-cook in plenty of boiling salted water for about 8 minutes. Then rinse in cold water and drain well.
  2. Halve the ham slices lengthways and wrap half a slice of ham around each of the leeks. Preheat the stove to 200 degrees (no convection).
  3. Heat the butter in a saucepan and sweat the flour in it. Pour in the milk while stirring vigorously and simmer for about 5 minutes, always stirring. Cut off the outer layer of white mold from the cheese, chop it up and let it melt in the sauce. Season to taste with a little salt, pepper and lemon juice.
  4. Grease a square, flat casserole dish, put in pieces of leek and pour cheese sauce over it. Bake in the middle of the oven for 20-25 minutes (gas mark 3). Scatter the Appenzeller over the top about 10 minutes before the end of the baking time.
  5. Roast the hazelnut leaves in a pan until golden brown and sprinkle over the leek before serving. Baguettes, toasted white bread and mashed potatoes are suitable as side dishes, and white wine, e.g. Riesling, as a drink.

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