Leeks 2 Ways

One of my absolute favourite vegetables – leeks, are so versatile. They definitely belong on the Xmas Day dinner plate. I like to make mine with cheese. It is a great alternative to cauliflower cheese and they are so easy to prepare, they really are a bit of a blessing in terms of cooking. 

Of course, with leeks, depending on where you buy them you may have to trim them, but once you have done this, they really can sit until 10 minutes before you are due to serve your meal, before they even need to be cooked.

As it is a festive period and leeks are so delicious, I have decided to show how to make them both cheesy and also baked in the oven. Both pack powerful flavours, it just depends how much time you have and how big your oven is. 

You will see that these ways of cooking are minimalist with barely any ingredients, meaning you can focus on other parts of the meal, while the leeks speak for themselves.

Cheesy Leeks

Serves 4 

Ingredients – 

1 x leeks, per person (chopped and trimmed)

 200g x Violife Cheese (grated)

Salt and Pepper for seasoning

Method – 

  1. Place leeks in a saucepan and cover with boiling water, allowing to boil for 6 minutes.
  2. Drain the leeks after 6 minutes and return to their saucepan,off the heat.
  3. Add seasoning and the cheese and with a wooden spoon stir the cheese in, until it is melted.
  4. Serve immediately.

This works so well, with beans and mash, which is how I have eaten it today, however, when serves on a plate with stuffing and roast potatoes, these leeks really hold their own in a taste fight.

Oven Baked Leeks

Serves 4

Ingredients – 

1 x leeks, per person

1 x stock cube

Method – 

  1. Preheat the oven to 180 degrees.
  2. You will then need to cover the top of this with foil. Make sure that it is tight, as this will ensure that the leeks stay moist and soft.
  3. Place in the oven and allow to bake for 40 minutes.
  4. Ensure they are tender and serve immiediately.

I recommend using the stock and leek water that is left for your gravy/stuffing. Enjoy!

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