Leek is a vegetable that is not one of the very popular ones. Often only use to enhance flavours of other veggies or used in soups and stews. But it can shine on its own.
This vegetarian dish mopped up with some baguette can be a full meal. Feel free to serve it as a side dish with meat or fish.
I had two thin leeks in the fridge. The leftovers from last Mondays food haul. I cut off the upper green part to save for soups or stocks and cut the white part in the middle. I blanched the pieces in salted water for 7 min.
The base for the cheese sauce is a roux. Nutmeg and lemon juice added more flavour. Creamy goat cheese enriched the sauce and fresh dill gave it a special touch. Dill goes well with leek. The last chunk of Morbier cheese went on top later.
Ingredients:
2 leeks
1 tbsp butter, 1 tbsp flour, 175 ml whole milk
1/2 lemon, nutmeg, white pepper, salt, smoked paprika, 1 tbsp fresh dill
50 g goat cream cheese, 30 g Morbier
Heat up the oven 170 C fan.
In a pot melt butter and add flour. Let it cook for 1 min. Add 30 ml milk and stir, repeat that until the milk is gone and you have no lumps. Season. Add cream cheese and dill.
Use an oven proof dish and put the blanched leek in. Pour the sauce over it. Add the Morbier.
Bake for 15 min, change your oven to grill and finish for 5 min.
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