Ingredients
Serves Six
750g (1½lb) leeks, trimmed and cut into chunks
6 sticks of celery, chopped
400ml (14fl oz) vegetable stock
100ml (3½fl oz) half-fat crème fraîche
nutmeg, grated
25g (1oz) breadcrumbs
100g (3½oz) Gruyère, grated
Method
1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
2. Mix together the vegetable stock, crème fraîche and nutmeg. Season.
3. Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
4. Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.
Nutrition Per Serving
Carbohydrate 8.9g Protein 8.2g Fat 7g Fibre 4.3g
Tips
If you do not have any leeks, try using spring onions (scallions) or white onions instead.
If you need a substitute for gruyère cheese look here
From original idea here
For more gratin choices have a look here
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
750g (1½lb) leeks, trimmed and cut into chunks
6 sticks of celery, chopped
400ml (14fl oz) vegetable stock
100ml (3½fl oz) half-fat crème fraîche
nutmeg, grated
25g (1oz) breadcrumbs
100g (3½oz) Gruyère, grated
Method
1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
2. Mix together the vegetable stock, crème fraîche and nutmeg. Season.
3. Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
4. Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.
Nutrition Per Serving
Carbohydrate 8.9g Protein 8.2g Fat 7g Fibre 4.3g
Tips
If you do not have any leeks, try using spring onions (scallions) or white onions instead.
If you need a substitute for gruyère cheese look here
From original idea here
For more gratin choices have a look here
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
I wish I liked cheese
ReplyDelete...I had to do a search of gruyère, it's new for me.
ReplyDeleteI've never had anything like this. I love celery and this sounds so good!
ReplyDeleteOhhh I've been looking for a celery recipe. Thank you so much.
ReplyDeleteYou had me at LEEK.
ReplyDeleteAbsolutely love gruyere! This looks very yummy.
ReplyDeleteThis looks scrumptious.
ReplyDeleteYum
ReplyDeleteYou are right about the deliciousness of gratins.
ReplyDeleteThis leek and celery bake sounds delicious and easy to make! The creamy topping with breadcrumbs and Gruyère is a perfect finish. It’s a great, comforting dish with a nice balance of nutrients.
ReplyDeleteI wonder about the oven! Ours is also storage, so I have to get everything out. Then, it takes forever - 10 minutes? - to get the temp I want. Yet, I am not that quick for the tasks you describe. A real dilemma! The recipe sounds yummy with the alternatives, though! And I might brave up and see if the airfryer can do the job?
ReplyDeleteWhere is the difference? Apart from the space? Air there also comes from all directions. Can you explain, please?
We had similar with our meat last evening, Jan.
ReplyDeleteGostei da receita e sugestão! Parece ótima!
ReplyDeletebeijos,lindo fim de semana, chica
Mmm, very tasty. I like anything with celery in it.
ReplyDeleteSounds delicious! Thanks for sharing!
ReplyDeleteTake care, have a great day and a happy weekend.
REPLY TO
ReplyDeleteIris Flavia who said ...
I wonder about the oven! Ours is also storage, so I have to get everything out. Then, it takes forever - 10 minutes? - to get the temp I want. Yet, I am not that quick for the tasks you describe. A real dilemma! The recipe sounds yummy with the alternatives, though! And I might brave up and see if the airfryer can do the job?
Where is the difference? Apart from the space? Air there also comes from all directions. Can you explain, please?
Hello Iris
Many thanks for your comment and question.
There is a very good article titled:-
'What's the Difference Between a Convection Oven and an Air Fryer?'
which will be of interest to you and explains things well, find it here
https://www.eatingwell.com/article/7965810/difference-between-convection-oven-and-air-fryer/
There are some air fryer recipes that you may like to look at here
https://www.throughthefibrofog.com/category/air-fryer/
Also have a look at some of the many gratin type recipes that are available on the internet suggested for air fryers, many of which could be tweaked a little to suit your taste.
Above all happy cooking and bon appetit :)
All the best Jan
Thanks so much for this recipe, Jan. We love leeks so I have already copied and pasted the recipe!
ReplyDeleteThe casserole looks very appetizing. My mouth is watering at the sight of it.
ReplyDeleteSending hugs and warm greetings.
I really like the sound of this, and the fact that it is made using Gruyère cheese, one of my favourite cheeses, makes it even more appealing.
ReplyDeleteGreat recipe, Jan!
ReplyDeletehugs Elke
Hi, I have not tried a dish like this, it sounds very good, and I like celery. :-)
ReplyDeleteCarla
Yummy
ReplyDeleteI've still never had leeks. I can't find a store that carries them around here.
ReplyDeleteI wish leeks didn't disagree with me.
ReplyDeleteSounds good..I have to give this a try!!
ReplyDeleteSounds good.
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeletePerfect for a vegetarian like myself.
ReplyDeletehubby may like this. Hope you enjoy a nice weekend!
ReplyDeleteThis looks good. I do love leeks :-D
ReplyDeleteJan, I'm a fan of gratins as they enhance the flavor!
ReplyDeletePerfect gratins, thanks a lot for sharing.
ReplyDeleteThank you for sharing this delicious dish, Jan. I love gratins too and this will be perfect.
ReplyDeleteTiene muy buena pinta. Besos.
ReplyDelete