Leek hot pot recipe

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This dish is a beautiful side dish. It can also be served as a starter on its own or as a main course with a salad for lunch or a light dinner. The choice is yours and the combination is great.

Ingredients

  Metric  Cups  Imperial 

  • 4 large leeks, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 30 g butter
  • 150 g tofu cheese, plant based cheese
  • 200 ml heavy coconut cream/milk
  • 50 g breadcrumbs, dry
  • 1 pinch salt
  • 1 pinch pepper
  • 4 large leeks, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 1.1 oz butter
  • 5.3 oz tofu cheese, plant based cheese
  • 7 fl oz heavy coconut cream/milk
  • 1.8 oz breadcrumbs, dry
  • 1 pinch salt
  • 1 pinch pepper
  • 4 large leeks, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 1.1 oz butter
  • 5.3 oz tofu cheese, plant based cheese
  • 0.8 cup heavy coconut cream/milk
  • 1.8 oz breadcrumbs, dry
  • 1 pinch salt
  • 1 pinch pepper

Details

  • Cuisine: Italian
  • Recipe Type: Side
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the oven to 180C / 350F / Gas Mark 4. Trim and wash the leeks. Cut them in half.
  2. Into a grill pan, pour the olive oil, heat it and, when hot, put the leeks on to braise for 5 minutes, constantly turning them. Grease 4 ovenproof moulds/bowls with butter.
  3. Cut the cheese into very small cubes. Mix the leeks with the coconut cream/milk, the tofu, salt and pepper then fill the moulds/bowls with this mixture. Sprinkle a generous amount of breadcrumbs over the top of each.
  4. Bake for 10 minutes until the breadcrumbs are golden and the cheese is melted. Serve hot.
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