Root Vegetable Gratin A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of ...

This rich gratin is perfect for an autumn night ... Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly ...

Leeks can also be cooked in a cream sauce to make a gratin—either starring leeks alone or try this gratin with leeks, potatoes and morels. Slice the leeks into thick rounds and make them the ...

He loved to saute or fry leeks until they almost fell apart ... I have combined these vegetables to make a creamy, crunchy gratin that will leave you wanting more.

Trim most of the green part off the leeks (use to make soup or pop into the stock pot). Leave the white parts whole, slit the top and wash well under cold running water. Cook in a little boiling ...

about 12 medium-to-large leeks (approximately 1.3kg/3 lb in total), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 900g/2 lb onions or shallots (or ...

This “leeks au gratin” recipe is a classic French method and a beloved way to prepare leeks in the U.K. Don’t be fooled by ...

This lighter version of a potato gratin is a meal in itself but would ... Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft ...

Split the leeks lengthways and lay out, cut side up, in a gratin dish. Melt the butter in your favourite milk pan and stir in the flour. Mix thoroughly until smooth then stir in the reserved water ...

To make the buttered crumbs, melt the butter in a pan and stir in the breadcrumbs. Remove from the heat immediately and allow to cool. Use what you need and store the remainder in a box in the ...