![]() ![]() To use, just remove from the freezer, discard the container lid and bake from frozen in a medium oven (175C / 350F) for 12 to 15 minutes. You can store the leek and brussels sprouts for up to 4 months in the freezer. Prepare the dish up to the point where it has been covered with the cheese and breadcrumbs, then allow it to cool, cover with the lid and seal the edges. ![]() These containers are oven-safe so you can just take them straight from the freezer to the oven. Use disposable aluminium freezer containers to assemble the dish. I like to make a big batch of this and store meal-sized portions in the freezer. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts. If you’d like to be notified of any new recipes, why not subscribe to my newsletter. Serve immediately a side dish with your favourite roast.Bake in a hot oven (200C / 400F) for 10 minutes until the breadcrumbs start to turn brown and the cheese has melted.Cover the vegetables with a mixture of cheese and breadcrumbs.Tip the vegetables into a small oven-proof dish ( image 1 above).Season with salt if using, then stir in the cream.Add the brussels sprouts, stir and cover again and leave for another 2 minutes.Make sure the leeks do not turn brown, they should just start to soften. ![]() Turn the heat down to low, cover with a lid and leave to cook slowly for 3 minutes.Melt the butter in a saucepan and then add the leeks.Remove the outer leave from the brussels and cut the brussels into slices – 3 to 4 slices per sprout, depending on the size.Rinse under cold running water to get rid of any dirt that may be lurking.Trim the leeks and then cut them in half down the length.How to make it Start off by preparing the vegetables Salt – I always add a small amount of salt (a scant half teaspoon) to the vegetables as they are cooking, but this is totally optional. If you do make your own breadcrumbs and would like to crisp them up a bit, just toast them in a dry frying pan. If you don’t have Panko, just make your own breadcrumbs by grating stale bread on a cheese grater, or by whizzing it around in the food processor for a few minutes. I like to use Panko breadcrumbs, which make a really crispy topping. ![]() I’ve used cheddar, but you can use your own preferred brand of cheese. You will need 1 tablespoon of each per cup of vegetables. Topping – this is a mixture of breadcrumbs and grated cheddar cheese. Single cream – this is mixed with the vegetables once they are cooked and you will need one tablespoon of cream for each cup of vegetables. If your family has a larger appetite, by all means, add extra.īutter – this is used for cooking the vegetables and you will need about one ounce or 30 grams for every 2 cups of vegetables. This is based on an average vegetable portion size per person of half a cup. The recipe is sufficient for 4 people as a side dish, but you can easily scale it up or down to serve more or fewer people.īrussels sprouts and leeks – you should allow half a cup each of brussels sprouts and leeks per person. Get the complete list of ingredients and full instructions on the printable recipe card at the end of this post. Bottom row – cream, breadrumbs and cheese, and butter. Ingredients for leek and brussels sprouts bake. I haven’t included salt in the photo as not everyone likes to cook with salt. ![]()
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