LEEK & BUTTER BEAN GRATIN
Caramelised leeks, beans, a creamy sauce and a crunchy breadcrumb – everything I could possibly want in a dish!
Ingredients
- olive oil
- 3 large leeks cleaned & chopped into 2cm slices
- 2 tbsp plant-based butter
- 3 tbsp plain flour
- 200 ml plant-based milk (I use oat milk)
- 300 ml vegetable stock
- 2 tbsp red miso paste
- 2 tsp wholegrain mustard
- 2 slices stale bread
- 50 g blanched hazelnuts
- 6 sprigs thyme leaves picked
- zest of 1 lemon
- 700 g jar butter beans drained & rinsed
- salt & freshly ground black pepper
Instructions
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Preheat the oven to 200°c (fan assisted)/420°f/gas 7.
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Heat a good glug of olive oil in a large frying pan set over a medium heat. Once hot, fry the slices of leek in batches, for 2-3 minutes each side, or until amber in colour and beginning to caramelise. Remove from the pan and set aside.
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In the same pan, melt the butter over a medium heat. Add the flour and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.
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Next, combine the milk and vegetable stock in a large jug. Add the mixture to the pan a little at a time, whisking continuously, until smooth. Bring the sauce to a gentle simmer and cook, stirring frequently, for 8-10 minutes, until thickened and glossy. Stir through the miso paste and mustard, then season to taste with salt and black pepper.
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Combine the stale bread, hazelnuts, thyme, lemon zest, and a good pinch of salt and black pepper in a food processor. Blitz into chunky breadcrumb consistency.
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Stir both the slices of leek and butter beans into the sauce. Sprinkle over the breadcrumb mixture, then transfer the whole pan into the oven to bake for 18-22 minutes, or until golden and crispy on top. Finish with a good crack of black pepper.
If you love this Leek & Butter Bean Gratin, why not try this recipe next: my Creamy Leek Pie.
Wow, I’m not vegetarian but eating dishes like this I certainly could cut down on my meat consumption, my daughter posted me the details for the leek & butter bean gratin……that taste was mind blowing , thanks for the recipe will defo be doing it again
Really glad you enjoyed it!!
Georgie x