| 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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