Baked Leeks with Cheese and Yogurt

Total Time
1hr
Prep 10 mins
Cook 50 mins

Delicious meal. again, from Linda Fraszer's "Vegetarian Cooking"

Ingredients Nutrition

  • 2 tablespoons butter
  • 8 small leeks (about 1 1/2 lbs.)
  • 2 small eggs or 1 large egg, beaten
  • 5 ounces fresh goat cheese
  • 13 cup plain yogurt
  • 12 cup grated parmesan cheese
  • 12 cup fresh white breadcrumbs or 12 cup brown breadcrumbs
  • salt & freshly ground black pepper

Directions

  1. Preheat oven to 350*F.
  2. Butter a shallow ovenproof dish.
  3. Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
  4. Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
  5. Remove and drain well using sloted spoon.
  6. Arrange (line'em up) in the prepared dish.
  7. Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
  8. Season well with salt and pepper.
  9. Pour the cheese and yogurt mixture over the leeks.
  10. Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
  11. Back for 35-40 minutes, until the top is crisp and golden brown.

Reviews

(2)
Most Helpful

Wonderful leek dish, the only things I did different were, cutting up the leeks and I added grated nutmeg to the sauce. Next time I will broably leave out the breadcrumbs, add the cheese to the sauce and then bake for 10-15 minutes

Pets'R'us January 23, 2003

It's been ages since I made something with breadcrumbs so this recipe caught my eye. It is a very nice recipe and something different to do with leeks. Very filling too. Nice time I probably will cut the leeks into one inch sized pieces to make it easier to fish them out when serving the dish up as I never remember which way I lay them out.

Missy Wombat January 24, 2003

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