 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I should make this more often. I like it,and it uses yogurt which I make myself, often having a surplus. It comes from Healthy Living. I often use commercial breadcrumbs, for speed. If, like me, you find washing leeks a chore, slice them down the length of the leek through to the centre, then slice them again into rings. Shove them into a sink full of water and swish. The rings seperate into strips, making sure all the soil is easily removed. Ingredients:
450 g leeks, washed and sliced |
salt and pepper |
450 g broccoli florets |
50 g margarine |
50 g fresh whole wheat breadcrumbs |
300 g plain low-fat yogurt |
50 g cheddar cheese |
paprika, to garnish |
Directions:
1. Heat the oven to 180C/350F/Gas Mark 4.
2. Cook the leeks anc broccoli seperately in a little boiling water for about 5 minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
3. Melt 40 g of the margarine in a frying pan over a moderte heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
4. Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.
|
|