Leek Pudding
Appetizers • Author's
Description
Leek Pudding
Ingredients
- Leek 10 oz
- Breadcrumbs 0 oz
- Milk 20 fl oz
- Butter 0 oz
- Farm fresh eggs 3 pieces
- Cream 5 fl oz
- Spinach 5 oz
- Safflower Oil 1 tablespoon
- Wheat Flour 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the leek — boil in salted water for 20–30 minutes until soft. Place the breadcrumbs in a bowl with warm milk and let sit for about 10 minutes. Drain the water from the pot and dry the leek with paper towels. Take a 20 cm long baking dish and line the bottom with foil, greasing it with butter. Preheat the oven to 355°F.
Step 2
Clean the leek, keeping the tops, and cut the white part into 2 cm wide pieces. Blend the tops with the breadcrumbs, add the eggs one at a time, and continue to blend. When the mixture is smooth, transfer it to a bowl and add the whipped cream. Mix well and add the pieces of leek — mix again and pour the mixture into the foil-lined dish.
Step 3
Place the dish in a deep baking tray or a larger baking dish and pour boiling water into it so that it rises about halfway up the dish with the pudding. Bake everything together in the preheated oven at 300°F for 1 hour.
Step 4
During this time, prepare the béchamel: melt the butter with the sunflower oil in a saucepan and stir in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8–10 minutes. Then transfer the sauce to a blender and add the cooked spinach: blend thoroughly to make a green béchamel sauce.
Step 5
Remove the dish from the oven. Use the foil to lift the pudding out of the dish and place it on a plate — serve immediately with the green sauce.
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