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Leeks Braised in Cream with Toasted Walnuts 
Serves 6-8 as a side dish.

Sweet delicate leeks have an affinity with cream and cheese. I topped this dish with gruyere, although most types of creamy cheese would work well. Decorated with toasty walnuts, this golden bake is an absolute joy to eat.

IngredientsLeeks braised in cream with toasted walnuts 2_mini
3 leeks
300g Portobello mushrooms
250 ml cream
½ cup grated gruyere cheese
1/3 cup Alison’s Pantry Walnuts
Sea salt and black pepper

  1. Preheat the oven to 180 C.
  2. Remove the ends from the leeks, and slice each one lengthwise.
  3. Preheat a cast iron grill or frypan over high heat, and grease with a little oil or butter.
  4. Grill the leeks and mushrooms for about 2-3 minutes on each side, then transfer to a baking dish.
  5. Pour the cream over the top, and then sprinkle over the grated cheese and walnuts.
  6. Season with sea salt and freshly ground black pepper.
  7. Bake in the oven for 35-40 minutes, or until bubbling around the edges and golden on top.

Leave too cool slightly before serving.

Download the PDF version here: Alison’s Pantry Leeks braised in cream with toasted walnuts

This recipe was created by Eleanor Ozrich for Alison’s Pantry.