Wednesday, 24 June 2009

Leek Crumble



  • 5 leeks, washed with the roots and dark green ends removed, thinly sliced

  • 150ml single cream

  • 600ml vegetable stock

  • 200g flour

  • 120g butter

  • 100g porridge oats

  • 5 to 10g for finely chopped parsley



  1. Preheat the oven to 220 degrees.

  2. Put the leeks, cream and stock in a pan and heat on a medium heat.

  3. Keep stiring the leeks every few minutes and cook until they start to go soft. This will be about 10 minutes.

  4. Mix the butter, flour and oats in a bowl. If the butter is from the fridge then first of all heat it in the microwave to make it softer.

  5. When the leeks are soft, stir in the parsley.

  6. Pour the leek and parsley mix into a buttered and oven proof dish.

  7. Sprinkle the oat and flour mix over the top of the leaks and gently press down.

  8. Bake in the oven for 30 to 40 minutes.

  9. Remove from the oven and serve when the topping starts to brown.


Serves 4 for a main course or 6 for a starter.

1 comment:

  1. Carrot and leek crumble works well too as an addition/variation.