Leek and Broccoli Crumble
45 mins
More effort
serves 6
Preparation Time: 25 mins
Cooking Time: 20 mins
Dan Kirkham
Cook Mode
Prevent your screen from sleeping while you follow the recipe
Get on your shopping list or raid your cupboard
- 2 Leeks
- 1 Broccoli
- 50g grass fed Butter
- 300ml double Cream
- 200g grated Cheddar Cheese
- 1/2 Chicken Stock Cube
- 2 tsp Wholegrain Mustard
- 250g ground Almonds
- 200g grated Gruyere Cheese
- Ground Black Pepper
- Pinch of dried Sage
- Pinch dried Thyme
In your willpowders basket
Method
- Slice the leeks and sautee in the butter until soft. Cut the Broccoli into florets and soak in boiling water until the leeks are cooked.
- To make the sauce, bring the cream to a simmer on the hob and add the cheddar cheese, mustard and stock cube and stir with a whisk over a low heat continuously until it thickens. This should only take about 5-10 minutes
- In a blender, mix the Gruyere, ground almonds, pepper, sage and thyme until it forms a crumbly ball
- Drain the Broccoli and give it a good shake to get rid of any excess water and then put it in a baking tray and spoon the leeks on top. Pour over the cheese sauce and then crumble on the ground almonds and Gruyere.
- Bake in the oven on 180⁰ for about 20 minutes, or until the cheese bubbles and the crumble browns
If you like this, you’ll love...
120 mins
More effort
No-Bake Vanilla Protein & MCT Bites
75 mins
More effort