| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Dutch |
Cheese, Low calorie, Vegetable |
6 |
Servings |
INGREDIENTS
| 8 |
md |
Leeks; about 3 pounds, trimmed and cleaned |
| 2 |
c |
1% milk |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground nutmeg |
| 4 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 1 |
|
Clove garlic; minced |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Dry white wine |
| 1 |
tb |
Margarine |
| 1/2 |
c |
Gruyere cheese; grated or Swiss Cheese |
|
|
Vegetable cooking spray |
| 2 |
tb |
Parmesan cheese; grated |
| 1/8 |
ts |
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 400°F for 25 minutes or until lightly browned.
Recipe by: Cooking Light
Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
A Message from our Provider:
“God will let you get away with it until suddenly . . .”