How do you like to prepare Leeks - Diane

[Guest guest]

wow. Thanks so much for sharing this recipe. Wan't that a sweet idea that you

had! I bet that is a cookbook that they will treasure and fill with great

recipes to start using on her new hubby.

Judy

-

strayfeather1

Monday, November 13, 2006 1:12 AM

Re: How do you like to prepare Leeks

 

 

Recently, for my boss' wedding, I asked her customers to contribute

their favorite recipes using our organic produce and made them into a

book for my boss. This recipe with leeks & sweet potatoes was

contributed by a very nice lady who's been a customer for a long time

(she even decorated her own page & it was fabulous). I made this

tonight as a practice for T-Day and it's a keeper.

 

Sweet Potato & Leek Gratin

 

1 Tbs olive oil

2 - 3 large leeks, halved length-wise, washed & thinly sliced

1 tsp ground fennel seed

salt & pepper

5 cloves garlic, finely minced

 

1 c cream

1 c milk

1 bay leaf

1/2 tsp peppercorns

1/2 tsp fennel seed

 

2 oz provolone, grated

2 oz parmesan, grated

 

1 1/2 lbs sweet potatoes, peeled & thinly sliced as for scalloped potatoes

 

Heat the olive oil in a large skillet; add leeks, garlic, ground

fennel, 1/2 tsp salt, and a few pinches ground pepper. Saute over

medium heat until the leeks are heated through, then cover, reduce

heat and steam until wilted, 5 - 10 minutes.

 

Meanwhile, combine cream, milk, peppercorns, bay leaf and whole fennel

seed in a small saucepan. Heat milk mixture through, then turn off

heat and steep for 15 minutes.

 

Preheat oven to 375F, and lightly oil a 9 by 13 baking dish. Mix

cheeses in a bowl.

 

Line the bottom of the baking dish with a layer of thinly sliced sweet

potato, overlapping as you go. Sprinkle generously with salt &

pepper, followed by 1/2 the leek mixtureand 1/3 the cheeses. Repeat

process for one more round and after you lay the final layer of sweet

potato, scoop the peppercorns & bay leaf out of the cream mixture and

pour over the baking dish.

 

Cover & bake for 40 minutes. Uncover, sprinkle the remaining cheese

over the top and bake another 15 minutes until the gratin turns golden

and the potatoes are very tender.

 

Serve on top fresh greens.

 

, " wwjd " <jtwigg wrote:

>

> Hi Folks,

> I bought some leeks and wondered what are some of your favorite ways to

> prepare them.

> Judy

>