1/2 cup seasoned breadcrumbs
HEAT the oven to 350 degrees. Butter an ovenproof baking dish. Cut each leek half into a 6-inch length and rinse well under running water. Cook in salted boiling water for 5 minutes, or until slightly tender; drain.
PLACE the leeks, cut-side up, in the prepared dish, pour in the cream, and sprinkle with the cheese, salt, and pepper. Bake for 10-15 minutes, or until the cream has thickened and the cheese has melted.
REMOVE from the oven and heat the broiler. Sprinkle the leeks with the breadcrumbs, then place the dish under the broiler, 4 inches from the heat source, for 2-3 minutes, or until lightly browned. Serve immediately.
recipe ital:Source: Recipe by Margaret Johnson, Irish food expert and cookbook author.
Jamie Oliver's Potato Leek Soup
Serves: 6 to 8
2 carrots, peeled and roughly sliced
2 celery stalks, sliced
2 medium onions, roughly chopped
2 cloves garlic, peeled and sliced
1 pound leeks
13/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes, peeled and cut into 1/4-inch dice.
Sea salt and freshly ground black pepper
@recipe dir:CUT the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices.
HEAT broth in a saucepan until boiling.
PLACE a large saucepan on high heat and add 2 tablespoons olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon.
COOK for about 10 minutes, with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.
ADD broth potatoes to cooked vegetables. Stir and bring to a boil. Reduce heat and simmer for 10 minutes with the lid on. Remove from heat and season with salt and pepper.
SERVE like this or pulse until smooth using an immersion blender.
DIVIDE among serving bowls.
Nutrition information: Calories108, Carbs14.6g, Sugar 5.4g, Fat 3.5g, Protein 2.9g.
Mashed Roasted Potatoes and Leeks
1 leek (about 1/2 pound)
8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
1 1/2 tablespoons olive oil, divided
1 1/2 cups 1 percent low-fat milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) carton low-fat sour cream
HEAT oven to 425 degrees.
REMOVE roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.
COMBINE white portion of leek and potato in a 13- x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.
BAKE potato mixture at 425 degrees for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425 degrees for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.
PLACE milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops.
Nutritional Information: Calories 213, Fat 4.8g, Saturated fat 1.7g, Monounsaturated fat 2.4g, Polyunsaturated fat 0.5g, Protein 6.5g, Carbohydrate 35.7g, Fiber 2.9g, Cholesterol 7mg, Iron 2.4mg, Sodium 351mg, Calcium 148mg.