Leek, celery and Gruyère gratin

Leek, celery and Gruyère gratin recipe

10 ratings

See method

  • Serves 6
  • 10 mins to prepare and 45 mins to cook, 5 mins to cool
  • 130 calories / serving

Ingredients

  • 750g (1½lb) leeks, trimmed and cut into chunks
  • 6 sticks of celery, chopped
  • 400ml (14fl oz) vegetable stock
  • 100ml (3½fl oz) half-fat crème fraîche
  • nutmeg, grated
  • 25g (1oz) breadcrumbs
  • 100g (3½oz) Gruyère, grated

Each serving contains

  • Energy

    545kj
    130kcal
    7%
  • Fat

    7g 10%
  • Saturates

    4g 21%
  • Sugars

    4g 5%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 8.9g Protein 8.2g Fibre 4.3g

Method

  1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
  2. Mix together the vegetable stock, crème fraîche and nutmeg. Season.
  3. Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
  4. Cook's tip: If you are serving this side dish with a Christmas roast beef, while it is resting, remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.

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