Leek & Cannellini Bake

August 26, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

Thanks to my friend Sally for this one. We often chat about what we are going to cook whilst pedalling for Britain on the Downs Link and, co-incidentally we were both doing butterflied leg of lamb this weekend. Sally gave me this top notch recipe for a vegetable accompaniment:

Leek & Cannellini Bake

Leek & Cannellini BakeIngredients serves 4
Tbspn butter
Drizzle olive oil
4 leeks, finely sliced
2 cloves garlic, chopped
2 x 400g cans of cannellini beans, drained and rinsed of whatever that dreadful snotty stuff is that they preserve them in
600ml tub of creme fraiche
IMG_2478Waitrose Garlic and Rosemary breadcrumbs
Cheese – as much as you like, grated (vegetarian cheese if you don’t eat meat)



How to prepare
Leek & Cannellini BakeSweat the leeks in a frying pan in some butter and oil until they are soft (but not browned). Add the garlic and cook for another two mins.
Put the leeks into a baking dish. Season with salt and pepper. Pour over the creme fraiche.

Top with a layer of breadcrumbs and then a layer of grated cheese (I used hard goats and Parmesan, but any hard cheese you have in the fridge will be gorgeous).
IMG_2479Pop into a hot oven (200 degrees) for about 20 minutes until golden and bubbling.

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