Leek, celery and Gruyère gratin recipe
Ingredients
- 750g (1½lb) leeks, trimmed and cut into chunks
- 6 sticks of celery, chopped
- 400ml (14fl oz) vegetable stock
- 100ml (3½fl oz) half-fat crème fraîche
- nutmeg, grated
- 25g (1oz) breadcrumbs
- 100g (3½oz) Gruyère, grated
Each serving contains
- Energy
- 545kJ 130.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 8.9gProtein 8.2gFibre 4.3g
Method
- Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
- Mix together the vegetable stock, crème fraîche and nutmeg. Season.
- Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
- Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.
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