Side Servings

Baked baby leeks

By Abigail Donnelly
6
Easy
15 minutes
35 minutes

With cream, pecorino and ciabatta croutons, this baked baby leek side dish will be the centre of attention on your Christmas table.

Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc
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Ingredients

Method
  • 2 punnets 200 g Woolworths baby leeks, washed
  • 1 1⁄2 cups cream
  • 120 g pecorino, grated
  • 2 T butter
  • 4 sprigs fresh thyme
  • 2 slices ciabatta, torn into small pieces
  • salt, to taste
  • crushed green peppercorns, to season

Method

Ingredients

1. Preheat the oven to 180°C. Place the leeks in an ovenproof dish and pour over the cream. Add the cheese, butter, thyme and ciabatta. Season with salt and pepper.

2. Bake for 35 minutes, or until the leeks are soft and the cream is bubbling.

 

Chef tip: Tenderstem broccoli or asparagus also works well here. Add blue cheese to make it special.

 

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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