And Goat Cheese Gratin
oz (180 g) fresh goat cheese
cup sour cream
tbsp grated Parmesan cheese
tbsp bread crumbs
and ground black pepper to taste
- Trim the leeks, slice each leek to within
an inch of the root and wash
the leeks thoroughly in cold water.
- Place the leeks in saucepan,
cover with hot water and cook until just tender
(about 5 to 7 minutes).
- Butter any shallow
glass or ceramic gratin dish.
- Drain the leeks and arrange in
prepared gratin dish.
- Beat the eggs with the fresh
goat cheese, add 2 tbsp grated Parmesan cheese
and sour cream, season with salt and pepper and pour over the prepared
- Preheat the oven to 350 degree
F or 180 degrees C.
- In a small bowl mix 2 tbsp
bread crumbs and remaining 2 tbsp grated Parmesan
cheese. Sprinkle the mixture over the leeks in gratin dish and bake in
the oven until the top is golden brown and crisp (for about 35
Makes 4 to 6 servings.
|Leek has a mild
onion-like taste, although less bitter than scallion. The taste might
be described as a mix of mild onion and cucumber. It has a fresh smell
similar to scallion. In its raw state, the vegetable is crunchy and
|A traditional Welsh cawl
(a form of soup) is made with leek; the cawl is made using root
vegetables such as swede, carrots and potatoes and different meats.
Lamb is the most popular. Cawl has been enjoyed by the nation since the
14th century and has great significance to the ancient Welsh King
Gruffydd ap Llywelyn.
|The leek is one of the
national emblems of Wales, and is worn—or the daffodil—on St. David’s
Day. According to one legend, King Cadwaladr of Gwynedd ordered his
soldiers to identify themselves by wearing the vegetable on their
helmets in an ancient battle against the Saxons that took place in a
leek field. This story may have been made up by the English poet
Michael Drayton, but it is known that the leek has been a symbol of
Wales for a long time;