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Leek gratin with carrots

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Ingredients for 2 servings:

  • 400 g leek
  • 200 g carrot(s)
  • 1 tbsp oil
  • 1 tbsp butter
  • 100 ml vegetable stock
  • 50 g cream cheese with herbs
  • 50 g Gouda, grated
  • 1 tbsp parsley, chopped
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Trim the leek, cut it lengthwise, wash it, and slice it into rings. Peel the carrots and slice them thinly. Sauté both in oil and butter for 2 minutes, stirring occasionally. Add the vegetable stock and herb cream cheese, and bring to a boil briefly. Season with salt, pepper, and nutmeg. Transfer to a greased baking dish. Sprinkle with the grated Gouda cheese and bake in a preheated oven on the second rack from the bottom at 220°C (200°C fan-assisted oven) for 10-12 minutes. Sprinkle with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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