Roasted Leeks & Broccoli Bake
It’s been a crazy and intense time lately. So many changes happening at once, some super-duper positive, some only with a silver lining.
Cooking helps me feel connected to the world around me and it spices up my creativity. I am so grateful to have the chance to create recipes for you.
Every now and then, all you need is a bake, stew or soup. Especially when it’s rainy outside, you’re tired or you need to relax.
I tend to do more bakes, stews and soups when the weather is colder. For this bake, the stars are leeks and broccoli.
I love leeks and I like to use them as much as I can. Leeks are sweet, succulent and so creamy. Pairing them with broccoli seems like a match made in heaven.
Why should you eat more leeks?
Good source of vitamin B6
Contains vitamin C
Great source of folic acid
High in manganese and iron
Good fibre source
Roasted Leeks & Broccoli Bake
Yields 6-8 portions
Instructions:
Cut the broccoli into small florets. Set aside.
Heat the oven to 200C fan. In a Pyrex or hollow oven dish, add the chopped leeks, olive oil and water. Give them a good mix to make sure the leeks are covered with the oil and water mixture. Put the dish in the oven and let the leeks roast for 20min. Check the leeks at the 15min mark to make sure they are roasting evenly.
While the leeks are roasting, prepare the bechamel-style sauce. Heat up the plant-based milk until it is a bit higher than room temperature. Place a pot on medium heat and add the butter (or olive oil, if using). Once it is heated and melted, mix in the flour using a whisk. Add the milk bit by bit, whisking continually to avoid the creation of clumps. Add salt, pepper and nutmeg and give everything a good final whisk.
Once the leeks are roasted, take them from the oven. Add the broccoli florets, beans and sauce. Mix everything to make sure the leeks, broccoli and beans are covered.
If using a topping, mix the breadcrumbs, olive oil, seeds, oregano and salt.
Reduce the temperature of the oven to 180C, fan. Place the dish back in the oven, and bake it for 10-15min, until you see a brownish crust forming on top.
Ingredients:
3 medium leeks, chopped (white + green parts)
4 tablespoons olive oil
2-3 tablespoons water
1 medium head of broccoli, cut in florets
1 cup cooked beans (chickpeas, cannelinis, butter beans work best)
4 tablespoons plant-based butter (or olive oil)
½ all-purpose flour (or a gluten free flour; a combination of rice and tapioca works best)
2 cups plant based milk, warm (almond, soy, rice work best)
Salt and pepper to taste
A good pinch of ground nutmeg
Optional: topping made of breadcrumbs (about 2 slices or ½ cup), 2 tablespoons olive oil, seeds, oregano and salt (for a gluten-free option, exclude the breadcrumbs or use gluten-free breadcrumbs instead)
