Monday, December 24, 2012
Creamy Cheesy Leeks
You will need:
A few sprigs of thyme
1 glass of white wine
150ml double cream
250g grated cheddar cheese
Trim the leeks but set aside the green tops.
Melt the butter in a frying pan.
Thinly slice the leeks and chop the onion.
Gently fry the leeks, onion and thyme until soft.
Add the wine and simmer for 5 minutes to reduce.
Add the cream and warm through.
Put in an oven dish, add the cheese and bake for 25 minutes at 180c.
The green tops of leeks usually end up in the compost; but washed and cooked in butter they are a great addition to the table for the midwinter feast on the 25th.
Wash and finely shred the leek tops.
Melt a couple of ounces of butter in a saucepan.
Add the leeks and cover.
Cook over a medium heat until the butter bubbles.
Stir and turn to a low heat.
Season with salt and pepper and cook for a few minutes more until soft.