Chrissi's Oven – Raisin Leeks

Ingredients for 4 servings:

• 4 stalk(s) leeks
• 4 tbsp raisins
• 30 ml Madeira or sweet sherry
• 50 ml cream
• 125 ml milk (goat’s milk)
• 2 eggs, size M
• n. B. Salt
• n. B. Pepper, freshly ground
• e.g. nutmeg, freshly grated
• 40 cashew nuts
• 1 tbsp butter
• 1 tbsp curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible, cow’s milk-free

First, bring water and salt to a boil in a large pot. In the meantime, trim the base and dark green parts of the leeks. Halve the stalks lengthwise and cut into pieces about 10 cm long. Briefly and thoroughly wash under running water (carefully checking between the leaves), and let them drain. Now soak the raisins in Madeira wine. When the water boils, add the leek pieces and cook over medium heat for about 4 minutes. Drain the water through a sieve, rinse briefly with cold water, and let them drain. Place the leek pieces next to each other in a heatproof dish. Carefully mix the cream with the milk and eggs. Season with salt, pepper, and nutmeg and spread evenly over the leek pieces. Bake in the oven at 200°C on the middle rack for about 25 minutes. Meanwhile, roughly chop the cashews and briefly toast them in a non-stick pan, stirring constantly, until they become slightly fragrant. Be careful, as the nuts will become slightly bitter if they get too brown! Add the butter and melt while stirring. Then add the curry powder, mix, and toast briefly. Deglaze with the soaked raisins and their soaking liquid, and simmer over medium heat. Spread over the leeks and bake for another 5 minutes. Simple boiled potatoes go wonderfully with this dish. Total (without potatoes) 22 points. Based on 4 servings, each serving costs 5.5 points.