Leek, Hazelnut And Cheese Crumble Recipe

Name: Leek, Hazelnut And Cheese Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g leeks, thoroughly washed and trimmed; 1 onion, chopped; 3 garlic cloves, chopped; 1 cup green peas, frozen peas are fine; 400 ml vegetable stock; 1/4 cup white wine; 100 ml single cream, low-fat is fine; 1 tablespoon coarse grain mustard; 150 g white breadcrumbs; 40 g hazelnuts, skinned; 2 tablespoons parsley, roughly chopped; 1 teaspoon thyme; 150 g cheddar cheese, finely grated

Servings: persons

500 g leeks, thoroughly washed and trimmed
1 onion, chopped
3 garlic cloves, chopped
1 cup green peas, frozen peas are fine
400 ml vegetable stock
1/4 cup white wine
100 ml single cream, low-fat is fine
1 tablespoon coarse grain mustard
150 g white breadcrumbs
40 g hazelnuts, skinned
2 tablespoons parsley, roughly chopped
1 teaspoon thyme
150 g cheddar cheese, finely grated

1
Preheat the oven to 200u00b0C/390u00b0F/gas 6.
2
Slice the leeks into thick circles (no larger than 2cm) and place them in a large pan with the onion, garlic, peas, vegetable stock, white wine, cream and mustard. Cook gently for 15 minutes or until the leeks begin to soften.
3
Transfer the leeks mixture to an ovenproof baking dish, reserving 1/2 cup of stock.
4
Place the breadcrumbs, nuts, parsley and thyme in a food processor and process until they are finely chopped and well-combined.
5
Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until the topping is starting to turn crisp and golden. If necessary finish the dish under the grill.
6
NOTES: (from the Zaar Kitchen Dictionary) To toast: slow roast in 275u00b0F (about 135u00b0C) oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g leeks, thoroughly washed and trimmed, 1 onion, chopped, 3 garlic cloves, chopped, 1 cup green peas, frozen peas are fine, and more.

Yes, Leek, Hazelnut And Cheese Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek, Hazelnut And Cheese Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions