Recipe and photography: Vicki Ravlich-Horan

extra virgin olive oil
2 leeks
2 cloves garlic, finely chopped
500g ricotta
2 cups grated pumpkin (approx. 250g)
3-4 cups baby spinach
¼ cup grated Parmesan
50g butter
1 tbsp flour
1 cup vegetable stock

Trim the ends off the leeks.  From the white end cut each leek so you have a xcm piece.

Take the top of the leek, discarding the tough outer leaves, leaving just the tender shoots inside.  Chop these finely then sauté over a low heat in a large fry pan with a glug of olive oil and the garlic.  When the leeks are soft add the grated pumpkin and spinach.  Cook until the spinach has wilted.  Allow to cool before mixing in the ricotta and Parmesan.

Carefully make a slit down one side of the remaining leeks and take each layer off, filling these with the ricotta mix.  You should get approx. four-five decent sized tubes from each leek, leaving just the tender thin part in the middle.  Lay the filled leek tubes in a baking dish.

Finely dice the remaining leeks.  Melt the butter in a pan, add the leeks and cook until they are soft.  Mix in the flour and cook for a further minute or two.  Stir in the stock, then the milk and cook until slightly thickened.  Season to taste before pouring over the stuffed leeks.

Bake at 180°C for 30 minutes.  If you want, sprinkle the leeks with grated cheese 15 minutes into cooking.

Mayer Cheese – Nourish Magazine

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