VegBox Recipes

Leek and Butterbean Bake

This delicious leek recipe makes the most of the sweetness of leeks, with the creaminess of the butterbeans. The Parmesan crust gives it a delicious crunch - and the herbs smell fantastic as it's cooking.
 
 

Ingredients

Serves 4

4 medium leeks
100ml double cream or milk (see Notes)
150g butterbeans
Handful of fresh herbs, chopped (e.g. sage & thyme)
150g mozarella
30g freshly grated parmesan
Salt and pepper to taste
 

Method

  1. Preheat the oven to 190 C (Gas Mark 5)


  2. Trim the root off the leeks and trim the leaves, if they're looking a bit dry.


  3. Slice down the middle of the leek and wash them well under running water. "Fan" the layers, to wash out any trapped mud or grit.


  4. Slice into 2cm chunks. Cook in boiling water for 2 minutes, then dre=ain well in a colander.


  5. Mix together the milk and chopped herbs. Season to taste.


  6. Put the leeks and butterbeans into an ovenproof dish and mix well. Pour the milk on top.


  7. Arrange the mozarella slices on top of the mixture and finish off with the grated Parmesan.


  8. Bake for 25 - 30 minutes, until the cheeses are golden.

 

Time From Cupboard-To-Table

About 40 minutes
 

Notes & Variations on Leek and Butterbean Bake

If you fancy something extra nutrients, top with a handful of ground seeds before baking. Note: if you use milk rather than cream, the sauce on this bake will be runny, which makes it useful to serve with things that can be quite dry, like mashed potato or brown rice. Or you can use a slotted spoon to serve just the bake and not serve the sauce at all.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Leek Recipes

Chicken Carrot and Pearl Barley Soup
This recipe came to us from our friends at British Carrots to accompany our feature on ethical meat consumption.

They say:

"The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. It’s a delicious, warming soup for any time of year."
Three Bean Summer Soup
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
Jerusalem Artichoke & Vegetable Soup
This recipe has been provided by Moelyci. They operate a box scheme in Gwynedd.
Leek And Red Onion Canneloni
This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.
Balsamic Salad of Roasted Leek and Peppers
Here is a gorgeous recipe from the Leek Growers Association.

This is a warm salad of chunky rounds of leek and pepper, oven roasted with thyme and oregano in a white balsamic vinegar and olive oil dressing and finished off with a liberal sprinkling of pine nuts, leaves of rocket and parmesan shavings.

Serve as a light lunch accompanied by some foccacia bread or as a first course.

Serves 4 Prep 15 minutes Cook 30 mins
Welsh Leek and Goats’ Cheese Rarebit
Here is a gorgeous recipe from the Leek Growers Association.

A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce.

Makes : 4 servings Preparation Time : 20 minutes Cooking Time : 10 minutes Oven Temperature : Medium hot grill
 
 

Butterbean Recipes

Butterbean and Pumpkin Seed Dip
The pumpkin seeds and sunflower oil mean this dip is packed with healthy omega fatty acids, as well as essential vitamins and minerals. The butterbeans give it a protein-packed, creamy texture and the lemon juice gives it a real lift. And the best bit is it only takes a few minutes to make!
Hearty Butternut Squash and Red Onion Soup
This recipe for butternut squash and red onion soup was submitted to us by Kelly Stewart and is on test for you to try. Why not give it a go and let us know what you think!
Black Nero Cabbage Soup
I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.
Spicy Cabbage Soup
You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.
Three Bean Summer Soup
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
Spring Vegetable Fricassee
This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point!
 
 

Cream Recipes

Denise Tolson's Bramley, Cox and Celeriac Dish
This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!

Thanks to The Bramley Apple Information Service for the photo.
Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Cheesy Asparagus Flan
This asparagus flan recipe is delicious hot or cold and makes a great centre piece for a picnic.
Pink Mash
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!

Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.

I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!

It's also a great way to get kids to eat veg."

Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce
This is a lovely recipe which makes a great lunch.
Cracked bulgar wheat is easy to cook and is available even in supermarkets nowadays. If you don't have any, you can substitute couscous or quinoa.
This recipe works well with tenderstem broccoli (picked before full heads form) or purple sprouting broccoli, later in the year.
Brussel Sprouts With Garlic And Almonds
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge