The unique flavor profile of leeks adds depth and complexity to a wide range of dishes, making them a versatile and valuable ingredient in the culinary world. Whether sautéed, braised, or added to soups and stews, leeks have the power to elevate the taste experience and bring a touch of elegance to even the simplest meal.
Leeks have very similar properties to garlic and onion. The green parts have a lovely, green onion and slightly garlicky flavor and can be used cooked or raw. Otherwise, the whole leek – white, pale and dark green parts – can be used, although some people prefer to discard the dark green leaves. Leeks can be braised, fried, roasted, boiled, sautéed, or sliced thinly and eaten raw in salads. Leeks are often thought of as French food but there are many cuisines and dishes that use this vegetable, and of course, it can be used instead of onions.
From the moment the aroma of leeks fills the kitchen, to the visual appeal they bring to a dish, and the delightful transformation of their texture when cooked, leeks truly tantalize the senses.
This leek and meatball casserole is simple to make but huge on flavor thanks to this wonderful vegetable.
| Servings |
|
- 454 gm ground pork & beef blend
- 1 shallot, finely chopped
- 1 egg
- 1/4 tsp EACH coriander, cumin & ginger powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium potato, peeled & finely grated
- 1 leek, thinly slice half of it & cut the remaining half in 3/4-inch pieces.
- 2 Tbsp butter,
- 3 1/4 Tbsp flour
- 1 3/4 cup vegetable stock
- 1/2 cup 1/2 & 1/2 cream
- 40 gm parsley leaves, chopped
- salt & pepper to taste
- 3 strips lean bacon, cooked & crumbled for garnish
Ingredients
Meatballs
Béchamel Sauce
|
Rate this recipe!
|
- Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
- In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
- Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
- In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
- Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
- Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
- When casserole comes out of the oven, sprinkle with bacon & serve.
