Creamy Leeks from Jamie Oliver
Another fantastic recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.. I saw some fantastic leeks at the farmer’s market on Saturday and thought to make leek and potato soup, but then it warmed up and wasn’t quite soup weather.
These Baked Creamy Leeks were the ideal accompaniment to the Ground Beef Wellington I ended up making for dinner. Then today for lunch I heated up some leftover pasta, stirred in this delicious cilantro pesto I also bought at the farmer’s market and had the leftover leeks alongside. Mmm. Perfect work-at-home lunch that somehow didn’t feel like leftovers.
- 3 medium leeks, trimmed, washed, and chopped
- 2 cloves of garlic, minced
- 2 Tbs butter
- 1 Tbs olive oil
- some fresh thyme, if you have some, the leaves off one sprig, chopped
- 1 cup grated Cheddar cheese, divided
- 3/4 cup half and half
- salt and pepper to taste
Preheat your oven to 400 F.
To prepare the leeks, cut the really dark green tops off of them. Then slice in halfway lengthwise not quite to the root end. Then turn and slice lengthwise again (so you’ve sliced them in quarters, but they’re all still attached at the root). Wash under running water to remove any dirt and grit. Then slice crosswise so you end up with a rough dice. (Alternately, you can slice off the root end, chop them up and rinse really well in a colander.)
Heat a large pan over medium high heat and add the butter and oil. Add the garlic and cook just a minute and then add the leeks and thyme. . STir and cook for about 10 minutes until the leaks have softened up a bit. Salt and pepper the leeks to taste, then stir half the cheese and the half and half. Mix it together and transfer to a small baking dish. (A smaller version of Le Creuset Stoneware 11-1/2-Inch Oval Dish, Red worked great for me.)
Top with the rest of the cheese and bake at 400 for 20 minutes.