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Leeks with Blue Cheese and Hazelnuts Recipe
|Baby leeks||1 1⁄2 Pound, halved lengthways (750 Grams)|
|Hazelnut oil||2 Tablespoon|
|Vegetable stock||4 Tablespoon|
|Butter||1⁄2 Ounce (15 Grams)|
|Dolcelatte cheese||4 Ounce, crumbled (125 Grams)|
|Hazelnuts||2 Tablespoon, chopped|
|Chopped fresh chervil||2 Tablespoon|
Calories 300 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 7.6 mg
Sodium 133.9 mg5.6%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.8 g7.1%
Sugars 0.3 g
Protein 11 g21.3%
Vitamin A 10.6% Vitamin C 7%
Calcium 11% Iron 15.3%
*Based on a 2000 Calorie diet
1. Preheat the oven to 200°C /400°F/ Gas Mark 6.
2. In a bowl toss the leeks with oil, add it to a large roasting pan containing stock and place in the oven for 15 minutes.
3. Remove the prepared leeks, dot with butter, cheese, nuts and chervil and return to the oven to cook for 15 to 20 minutes more such that the leeks get tender and the cheese gets melted and golden.
4. Serve immediately after seasoning as per taste.