Recipe: Golden Parmesan Leeks

Name: Parmesane dorée de poireaux
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 portions
Ingredients: 1 kg de blancs de poireaux* (avec 5cm de verts) ouverts et nettoyés 3 fois a l'eau courantePour la version légère30 cl de crème liquide 30%150 g de jambon de Parmesel poivre et muscade100 g de Parmesan fraîchement râpéPour la version «Gourmande»comme une "Mornay"50 g de beurre1/2 litre de sauce Béchamel10 cl de crème liquide2 jaunes d'oeufs150 g de jambon de Parme100 g de Parmesan fraîchement râpé

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (41 reviews) Vegetables

Prep 30 min

Cook 30 min

Total 1h

Servings 6 serv.

Ingredients for 6 servings

1 kg of leek whites* (with 5cm of greens) opened and cleaned 3 times under running water
For the light version
30 cl of 30% liquid cream
150 g of Parma ham
salt pepper and nutmeg
100 g of freshly grated Parmesan
For the "Gourmand" version
like a "Mornay"
50 g of butter
1/2 liter of Béchamel sauce
10 cl of liquid cream
2 egg yolks
150 g of Parma ham
100 g of freshly grated Parmesan

Step-by-step directions

"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 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 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 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

Parmesan Gratin de légumes Poireaux