Leek & carrot gratin







Cook Time

45-50 Min


  • 700g/1 1⁄2lb leeks, cut into 5cm/2in pieces
  • 150ml/5fl oz vegetable stock
  • 3 tablespoons white wine
  • 1 teaspoon caraway seeds
  • pinch of salt
  • 300ml/10fl oz skimmed milk
  • 25g/1oz margarine
  • 25g/1oz plain flour

For the topping

  • 100g/4oz fresh wholemeal breadcrumbs
  • 100g/4oz carrot, grated
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 75g/3oz Edam cheese, coarsely grated
  • 2 tablespoons flaked almonds
  • Put the leeks in a large heavy saucepan, and add the stock, wine, caraway seeds and a pinch of salt. Bring to a simmer, cover and cook for 5–7 minutes until the leeks are just tender.
  • With a slotted spoon, transfer the leeks to an ovenproof dish. Boil the remaining liquid to half the original volume, then make up to 350ml/ 12fl oz with the skimmed milk.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Melt the margarine in a flameproof casserole dish, stir in the flour and cook without allowing it to colour for 1–2 minutes. Gradually add the stock and milk, stirring well after each addition, until smooth. Simmer for 5–6 minutes, stirring constantly, until thickened and smooth, then pour the sauce over the leeks in the dish.
  • To make the topping, mix all the ingredients together in a bowl, and sprinkle over the leeks. Bake for 20–25 minutes until golden. Serve hot.
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