Leek, Hazelnut and Cheese Crumble

May 08, 2023May 8, 20230 2
Leek, Hazelnut and Cheese Crumble with Creamy Mustard Sauce
in Main

Prep

20 min

Cook

50 min

Ready In

1 hour 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

500 g leeks , thoroughly washed and trimmed
1 onion , chopped
3 garlic cloves , chopped
1 cup green peas , frozen peas are fine
400 ml vegetable stock
1/4 cup white wine
100 ml single cream , low-fat is fine
1 tablespoon coarse grain mustard
150 g white breadcrumbs
40 g hazelnuts , skinned
2 tablespoons parsley , roughly chopped
1 teaspoon thyme
150 g cheddar cheese , finely grated

Nutrision Information

Servings Per Recipe
4-6
Calories
485
Sugar
9g
Fat
33g
This Leek, Hazelnut and Cheese Crumble with Creamy Mustard Sauce is a comforting and flavourful vegetarian dish that is perfect for a cozy autumn evening at home. The dish is made with fresh leeks, onion and garlic, which are cooked until soft and sweet before being combined with creamy stock, white wine and mustard. The topping is made from a mixture of breadcrumbs, hazelnuts and herbs, which is then covered with grated cheese and baked in the oven until golden brown. The result is a delicious, creamy and crispy dish that is sure to be a crowd-pleaser.

Instructions

1.Preheat your oven to 200°C/400°F/gas 6.2. Cut the leeks in half lengthways,
2.and then into 2cm-thick slices. Place in a large frying pan with a little olive oil and the onion and garlic.3. Cook gently over a low heat until everything is soft and sweet, about 20 minutes. The leeks should not take on any colour. 4. Add the peas, the vegetable stock, white wine, cream and mustard.
3.Stir well, then pour into an ovenproof dish. Cover the top with the breadcrumbs, then sprinkle with the chopped nuts and herbs.6. Grate the cheese and sprinkle it over the top of the dish.7. Bake in the oven for 25 minutes, or until the cheese is melted and golden brown.

PROS

This recipe is easy to make and is perfect for a vegetarian dinner.

The hazelnuts add crunch and depth of flavour to the dish, and the creamy mustard sauce is a perfect accompaniment to the leeks and cheese.

CONS

This dish is quite calorie-dense and contains a lot of cheese, cream and bread.

For those with nut allergies, the hazelnuts can be removed from the dish without compromising flavour too much.

HEALTH & BENEFITS

Leeks are a good source of vitamin A, vitamin K and folate, and are also high in antioxidants.
Hazelnuts are rich in healthy fats and protein, and also contain important vitamins and minerals like vitamin E and magnesium.
However, this recipe contains quite a bit of fat from the cream and cheese, so it should be eaten in moderation as part of a balanced diet.

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