Recipe: Golden Parmesan Leeks

"Light" version

1 Boil salted water in a steamer or couscousière.

2 On your work surface thinly slice your leeks then place them at the top of the steamer and cook for 10 minutes.

3 Preheat the oven to 180°(th6).

4 In a saucepan bring the cream to a boil with salt pepper and nutmeg, then add the steamed leeks lightly drained and 1.75 oz (50g) of parmesan mix well with a wooden spatula.

5 Pour half into an oven-safe dish then shred your Parma ham and arrange it over the entire surface.

6 Cover with the remaining leeks sprinkle with the remaining Parmesan put in the oven for 15 minutes: 10 minutes at 180°(th6) and 5 minutes in broil position.

Gourmand Version

7 In a thick-bottomed saucepan melt 1.1 oz (30 g) of butter then add the leeks thinly sliced, salt and pepper, and let simmer covered gently for 10 minutes.

8 Preheat the oven to 180°(th6)

9 In a saucepan heat your Béchamel then add off the heat your liquid cream, your egg yolks and 1.75 oz (50 g) of Parmesan.

10 Pour your braised leeks into this mixture, stir well then pour half into an oven-safe dish

then add your shredded Parma ham and pour in the remaining leeks.

11 Sprinkle with Parmesan with a few knobs of butter then put in the oven for 10 minutes at 180°(th6) then 5 minutes in broil position.

Ideal dish for an evening meal in the heart of winter.

You will find the Béchamel sauce recipe on our site. You can replace the ham with slices of smoked duck breast or even salmon