Leek & Carrot Gratin

This delightful recipe for Leek & Carrot Gratin combines the earthy flavors of leeks and carrots with a rich, creamy sauce and a crispy topping. The dish is a perfect side for any meal and can even be enjoyed as a main course for vegetarians. The tender leeks are simmered in a flavorful mixture of stock, wine, caraway seeds, and salt, then combined with a velvety sauce made from milk, margarine, and flour. Finally, a delicious topping of wholemeal breadcrumbs, grated carrot, fresh parsley, Edam cheese, and flaked almonds adds a delightful crunch and enhances the overall flavor. When baked to a golden perfection, this gratin becomes a mouthwatering and visually appealing dish that will impress your guests. Let’s dive into the details and prepare this scrumptious Leek & Carrot Gratin!

INGREDIENTS:

• 700g/11⁄2lb leeks, cut into 5cm/2in pieces
• 150ml/5fl oz vegetable stock
• 3 tablespoons white wine
• 1 teaspoon caraway seeds
• Pinch of salt
• 300ml/10fl oz skimmed milk
• 25g/1oz margarine
• 25g/1oz plain flour
• For the topping:
  • 100g/4oz fresh wholemeal breadcrumbs
  • 100g/4oz carrot, grated
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 75g/3oz Edam cheese, coarsely grated
  • 2 tablespoons flaked almonds

PREPARATIONS:

1. Put the leeks in a large heavy saucepan, and add the stock, wine, caraway seeds, and a pinch of salt.
2. Bring the mixture to a simmer, cover, and cook for 5–7 minutes until the leeks are just tender.
3. Using a slotted spoon, transfer the leeks to an ovenproof dish.
4. Boil the remaining liquid until it reduces to half the original volume, then make up to 350ml/12fl oz with skimmed milk.
5. Preheat the oven to 180°C/350°F/Gas mark 4.
6. Melt the margarine in a flameproof casserole dish, stir in the flour, and cook without allowing it to color for 1–2 minutes.
7. Gradually add the stock and milk, stirring well after each addition until smooth.
8. Simmer the sauce for 5–6 minutes, stirring constantly, until thickened and smooth.
9. Pour the sauce over the leeks in the dish.

SPECIAL INSTRUCTIONS:

• Bake for 20–25 minutes until golden.
• Serve hot.

TIPS:

• For a variation, you can substitute different types of cheese, such as Gruyère or Cheddar, for the Edam cheese.
• Adjust the seasoning according to your taste preferences by adding herbs or spices to the sauce.
• Ensure the leeks are thoroughly washed and free from any grit before cooking.
• To make the dish more substantial, you can add cooked diced potatoes or cubes of cooked chicken to the gratin.

YIELD: This recipe serves 6 people.

Indulge in the comforting flavors of the Leek & Carrot Gratin, a dish that combines tender leeks, creamy sauce, and a delightful crunchy topping. The leeks are cooked to perfection, and their natural sweetness is enhanced by the addition of stock, wine, and caraway seeds. The velvety sauce, made with skimmed milk, margarine, and flour, adds a luscious creaminess to the dish. As the gratin bakes in the oven, the topping of wholemeal breadcrumbs, grated carrot, fresh parsley, Edam cheese, and flaked almonds transforms into a golden, crispy crust that complements the flavors beautifully. Whether you serve it as a side dish or a main course, this Leek & Carrot Gratin will surely impress your family and friends. Don’t hesitate to experiment with different cheeses or add other ingredients to make it your own. Enjoy this delectable gratin and savor every bite!