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    Vegetable bake with Parmesan crust

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    Vegetable bake with Parmesan crust

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    500g leeks
    400g can flageolet beans
    1 tsp finely chopped rosemary
    ½ tsp vegetable bouillon powder
    100ml half fat crème fraîche
    2 cloves garlic, crushed
    150g Pentland Brig Kale
    50g finely grated Parmigiano Reggiano
    75g coarse breadcrumbs 

    Method

    1. Preheat the oven to 190ºC, gas mark 5. Trim the leeks and cut into 2cm chunks. Blanch in boiling water for 3 minutes to soften, then drain well. Tip the beans and their juice into a bowl and stir in the rosemary, vegetable bouillon powder, crème fraîche, garlic, black pepper and 150ml water.

    2. Discard the stalks from the kale and tear the leaves into a shallow baking dish. Arrange the leeks on top. Spoon the bean mixture over the leeks.

    3. Combine the Parmigiano Reggiano with the breadcrumbs and scatter over the vegetables. Bake for 30 minutes until the crust is pale golden.
     

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