John Myers
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Vegetables: Leek Gratin with Bouillon Puree
The perfect vegetables: leek gratin with bouillon puree recipe with a picture and simple step-by-step instructions.
The gratin
- 2 Rods Leek
- 1 tablespoon Grained vegetable broth *
- 500 ml Water
- 20 g Butter
- 1 tablespoon Flour
- 250 ml Leek brew water
- 50 g Freshly grated Parmesan
- 1 pinch Nutmeg
- 1 pinch Sugar
- Salt and pepper
- 1 shot Cream
- 100 g Boiled ham
- 100 g Gratin cheese
The bouillon puree
- 5 piece Floury potatoes, great
- 250 ml Leek brew water
- 0,5 teaspoon Salt
- 20 g Butter
- 1 shot Cream
- 1 pinch Nutmeg
…also
- Butter for the baking dish
The gratin
- Clean the leek and cut into pieces approx. 3 cm long. Wash the green thoroughly. Bring the water with the grained vegetable stock to the boil and cook the leek pieces in it for about 5 minutes until soft.
- Use a slotted spoon to get the leeks out of the broth and place in a buttered casserole dish.
- Dice the ham and spread over the leek.
- For the sauce, heat the butter with the flour, make a light-colored stoving and pour the leek stock water on top. While stirring, add salt, pepper, nutmeg, cheese and sugar, making sure that no lumps are formed. Finally refine with a dash of cream.
- Pour the sauce over the leek and sprinkle some gratin cheese over it. Bake at 190 ° C for approx. 30 minutes.
The bouillon puree
- Peel the potatoes, cut them into small pieces and cook the rest of the leek stock so soft that they almost crumble. DO NOT pour off !! With a potato masher – no mixer, please – crush the potatoes, mix with butter, salt and nutmeg and mix with a dash of cream.
- Arrange the puree together with the leek gratin on preheated plates and serve immediately.
- * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself
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