8 medium Leeks, about 3 pounds, trimmed and cleaned
2 cup 1% milk
1/2 tsp Dried thyme
1/4 tsp Ground nutmeg
4 Whole cloves
1 Bay leaf
1 Clove garlic, minced
1/4 cup All-purpose flour
2 tbsp Dry white wine
1 tbsp Margarine
1/2 cup Gruyere cheese, grated or Swiss Cheese
Vegetable cooking spray
2 tbsp Parmesan cheese, grated
1/8 tsp Ground red pepper
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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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