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1.
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Trim leeks about 2 inches beyond point where leaves start to darken.
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Trim root end, keeping base intact.
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2.
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Slit leek lengthwise upward through leaves, leaving base intact.
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By trimming only dark green parts of each half, more of leek can be saved.
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3.
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Soak trimmed leeks in a sinkful of cool water to loosen excess dirt, then rinse leeks in cool running water, pulling apart layers with your fingers to expose any clinging dirt.
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4.Arrange leeks in a single layer in a steamer basket or possibly steamer insert.
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Carefully place basket over pot of vigorously boiling water-, cover and steam till tip of knife inserted in thickest part of leek meets no resistance, about 10 min for leeks I inch thick, about 12 min for leeks 1 1/4 inches thick.
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5.
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Adjust oven rack to center position and heat oven to 350 degrees.
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Fry bacon in small skillet over medium-high heat till fat is rendered and bacon is crisp, 3 to 5 min.
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Drain fat and set bacon aside to cold.
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6.
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Whisk egg, lowfat milk, chicken stock, and salt and pepper to taste in small bowl.
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Stir in Gruyerere cheese.
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7.
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Arrange leeks in a single layer in baking dish.
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Pour egg mix over
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leeks, sprinkle with bacon bits and bread crumbs.
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Bake till top is browned and egg mix is set, about 30 min.
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Sprinkle with parsley and serve immediately.
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Nationality: USA Course: vegetable Season:any Methods: steamed, baked
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Start to Finish 1 hour Preparation 10 min Attention 45 min Finishing a minute or possibly less
