Creamy Baked Leeks

Cooking Instructions

Pre-heat the oven to 325°F.

Trim ends of the leeks reserving only the white and light green parts. Cut into circles approximately 1/2 inch thick and wash thoroughly in a colander under cold running water.

Take a medium sized roasting pan and add the leeks, onions and apple. Season well with salt and freshly ground black pepper and then add the garlic, thyme and chicken stock (you may not need all the stock depending on your roasting pan - the stock should just cover the bottom of the pan, but not submerge the vegetables). Scatter the butter over the top then cover with aluminum foil. Bake in the oven for approximately 1 hour - or until the vegetables are soft and melted (the apple will break down completely).

While this is cooking, prepare the panko breadcrumb topping. In a large mixing bowl combine the panko breadcrumbs, fresh thyme leaves and melted butter. Toss to combine, and season with salt and pepper. When the leeks are done, remove the foil from the roasting pan. Top with the panko breadcrumb mixture and put under the broiler to cook until golden brown.