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Ingredients
- 1 tbsp unsalted butter
- 1 tbsp extra virgin
- olive oil
- 3-4 bunches of pencil leeks, trimmed and washed
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 slices wholemeal bread, crumbed
- 1/2 cup flat-leaf parsley leaves, chopped
- Zest of 1/2 a lemon, grated
- 2 cloves garlic, very finely chopped
- 2 tbsp parmesan, freshly grated
- Sea salt and cracked black pepper
Method
Preheat oven to 190C. Heat butter and oil in a shallow, ovenproof dish over low heat and when butter is melted add leeks, turning to coat them. Pour stock and wine over leeks and bake uncovered for 15 minutes.
Combine breadcrumbs, parsley, lemon zest, garlic, parmesan and salt and pepper in a medium bowl and stir well. Sprinkle breadcrumb mixture over leeks and bake for a further 10-15 mins or until crust is golden and leeks are cooked.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
