| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Dutch | Cheese, Low calorie, Vegetable | 6 | Servings |
INGREDIENTS
| 8 | Leeks, about 3 pounds | |
| trimmed and cleaned | ||
| 2 | c | 1% milk |
| 1/2 | t | Dried thyme |
| 1/4 | t | Ground nutmeg |
| 4 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | Clove garlic, minced | |
| 1/4 | c | All-purpose flour |
| 2 | T | Dry white wine |
| 1 | T | Margarine |
| 1/2 | c | Gruyere cheese, grated or |
| Swiss Cheese | ||
| Vegetable cooking spray | ||
| 2 | T | Parmesan cheese, grated |
| 1/8 | t | Ground red pepper |
INSTRUCTIONS
Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels. Set aside. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until glended. Bring to a boil; reduce heat, and simmer 2 minutes or until margarine melts, stirring constantly. Remove from heat, and add Gruyere cheese, stirring until cheese melts. Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper. Bake, uncovered, at 400øF for 25 minutes or until lightly browned. Recipe by: Cooking Light Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
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