Lucy Parker's creamy leek and butter bean gratin recipe
Lucy's creamy gratin recipe is really comforting and packs in 2 of your 5-a-day. Butter beans are super filling, a great tip is to blend half the tin with some cream to thicken the sauce, and the breadcrumb topping gives a lovely nutty flavour - it’s a bit like a savoury crumble!
See method- Serves 4
- Takes 40 mins
- 425 calories / serving
Ingredients
- 1 tbsp olive oil
- 3 leeks, trimmed and sliced into thick coins
- 1 garlic clove, finely chopped
- 2 x 400g tin butter beans, drained
- 200g cavolo nero, roughly chopped
- ½ lemon, juiced
- 200ml Oatly single cream
- 1 tbsp wholegrain mustard
- 5g fresh dill, fronds picked and roughly chopped
- 10 fresh chives, finely chopped
For the topping
- 2 tbsp olive oil
- 2 slices stale brown sourdough, blitzed into breadcrumbs
- 1½ tbsp sunflower seeds
- 1 tsp dried thyme
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Shop ingredientsEach serving contains
- Energy
- 1770kJ 425.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 36.4gProtein 15.5gFibre 15.3g
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Method
- Heat a large shallow casserole dish on a high heat and drizzle over the oil. Tip in the leeks and cook for about 4 mins on each side until golden. Add the garlic and cook for 3-4 mins until the garlic softens.
- In a blender pour in ½ a tin of butterbeans with around 100ml water, the mustard, the plant based cream and blend until creamy.
- Add the remaining butter beans, cavolo nero and lemon juice to the dish and stir to combine, then add the blended butter beans and fresh herbs. Stir everything well and leave to simmer on a low heat while you prepare the topping.
- To make the topping, heat the oil in a frying pan over a medium-high heat, then tip in the breadcrumbs, sunflower seeds and thyme. Toast for around 5 mins until golden and crispy, then layer over the top of the leeks to serve.
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