Stuffed leeks are a fantastic way to use up the entire vegetable, including the often-discarded green tops. In this recipe, the leeks are stuffed with cottage cheese, leek, Parmesan, and walnuts. This dish can be served as a main course or side dish.
3 cloves garlic, crushed
50g chopped walnuts
½ tablespoon mixed herbs
250g cottage cheese
30g Parmesan (you can substitute Cheddar, mozzarella, or tasty)
Butter, for greasing the baking dish
Salt and pepper, to taste
Olive oil, for drizzling
- Cut the root off the leeks as close to the bottom as possible to reduce waste.
- Cut the tough green tops off the leeks and finely slice. Rinse the sliced green leaves well and set aside.
- The lighter green parts of the leeks should be cut in half. You will now have 2 leek cylinders. Slice down one side of the leek cylinders to separate the layers. Reserve the 8 biggest leek cylinders. Gently rinse to ensure not to break. This is the part of the leeks you will stuff. Chop the remaining leaves and add to the thicker leafy greens.
- In a pan, add the sliced darker leafy leek leaves and the remaining lighter green leaves. Add the garlic, sauté until soft for 7-10 minutes, stirring often. Add the mixed herbs and chopped walnuts. Remove from the heat and allow to cool.
- When the sautéed leeks have cooled, place them into a large bowl. Add the cottage cheese and grated Parmesan. Season with salt and pepper.
- Rub a large baking dish with butter. Using a spoon, fill each of the leek cylinders, closing over the open side. Repeat until each leek is filled. Place the leeks into the dish with the open side and the uncut side on the base of the dish.
- Drizzle olive oil over the stuffed leeks and place them into the oven to bake for 25 minutes at 180 degrees.