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So after you're done with the leek roots (those tasty, tasty bastards), you have some leeks on your hands. I love these things. Flavourful and versatile, I believe you can use a leek wherever you would normally use an onion. And I usually use them in soup. I'm not very creative. So this time, with these gorgeous organic babies, I decided to make them the main course:

Braised Leeks

4 large leeks, tough outer leaves peeled off and cut in half, white parts and green parts. Cut again so the leeks are quartered.
1 bunch green onions
1 cup vegetable stock
2 cups milk (or cream if you have it)
4 tbsp flour
2 tbps thyme
1/2 cup parmesan or blend of asiago and romano cheeses
sea salt
fresh ground black pepper

Preheat oven to 400. Once your leeks are quartered, cut your green onions in half, put all in a colander and rinse really thoroughly under cold water. Leeks are grown in sandy soil so make sure all the grit in between the leaves is rinsed out.

Take a casserole dish or bread pan and put your leeks and green onions in, set aside. In a medium saucepan, make a roux out of the stock, milk or cream, and the flour. Once finished, pour over the leeks in the pan, top with thyme, salt and pepper and bake for 40 minutes. Remove from oven and sprinkle cheese on top. Add more salt and pepper and put back in the oven for another 7-10 minutes, until cheese is golden brown. Remove and serve hot.


Yes. I made this for Chris and I and I also added bread so you can sop up all the ridiculous juices. Originally the recipe I found didn't call for roux, but the sauce was a little watery so this is my version. Also? This is not for the faint of calorie. However if you skip the bread and you're a no-gluten person, this is legit. So score.

I don't fucking care about calories. I don't have a job. I'm rich in calories. That's how I look at it.

Jessica

www.crasscuisine.com

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