FRIJE

Name: Leek and Parmesan Green Top Gratin
Prep time: 15 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 200 g of leek green; 2 egg; 50 g of grated parmesan; 2 teaspoon of cornstarch; 200 g of ricotta; 5 cl of heavy cream; 1 pinch of fine salt; 1 pinch of nutmeg; pepper (according to taste)

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Leek and Parmesan Green Top Gratin

Next time you cook leeks, don't throw away the green tops. They can be used in many recipes, including this gratin.

Vegetarian Gratin Public

Course: Side dish

Preparation time: 15 minutes

Cooking time: 25 minutes

Cost per serving: 1,60 €

Energy: 431 kcal / serving

Nutritional score:

Instructions

1. Wash the leek greens well, then cut them into chunks. Plunge them into boiling salted water for 5 to 7 minutes. They should be tender. Drain, let cool slightly, then squeeze between your hands to remove as much liquid as possible. Preheat your oven to 190°C (375°F).
2. In a bowl, whisk the eggs with the cornstarch. Add the ricotta, cream, and whisk. Add 30 g of grated Parmesan, salt, a little grated nutmeg, and whisk. Add the leek greens, mix, and pour into a buttered or oiled gratin dish. Sprinkle with the remaining grated Parmesan.
3. Bake for 20 minutes, then increase the oven temperature to 210°C (410°F) and continue baking for 5 minutes. The gratin should be set and golden. Let it cool slightly before serving.