|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Baked Leeks with Cheese and Yogurt Topping
|
|
by:
Lillie Holmes
|
|
|
|
Baked Leeks with Cheese and Yogurt Topping Recipe covers boiled leeks with sauce of egg, goat cheese, yogurt and Parmesan cheese then sprinkles with bread crumbs and Parmesan cheese to create a delicious leek casserole.
|
INGREDIENTS
|
|
8 small leeks, about 1 1/2 pounds
|
|
2 small or 1 large egg, beaten
|
|
5 oz fresh goat cheese
|
|
1/3 cup plain yogurt
|
|
2 oz Parmesan cheese, grated
|
|
1 oz fresh white or brown bread crumbs
|
|
salt and freshly ground black pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 350°F and butter a shallow ovenproof dish. Trim the leeks, cut a slit from top to bottom and rinse well under cold water.
|
|
|
|
2:
Place the leeks in a saucepan of water, bring to the boil and simmer gently for 6 to 8 minutes until just tender. Remove and drain well using a slotted spoon, and arrange in the prepared dish.
|
|
|
|
3:
Beat the eggs with the goat cheese, yogurt and half the Parmesan cheese, and season well with salt and pepper.
|
|
|
|
4:
Pour the cheese and yogurt mixture over the leeks. Mix the bread crumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake in the oven for 35 to 40 minutes until the top is crisp and golden brown.
|