Forktionary

Leek Hazelnut And Cheese Crumble Recipe

A deliciously savory side dish! This easy recipe elevates simple leeks with a crunchy hazelnut and cheese crumble topping. Adapted from a Vegetarian Society recipe and featured on UKTV Food, this dish is bursting with flavor. For an extra savory kick, add bacon! We recommend using our vegetable stock (recipe #135453) for a rich, flavorful base – a great way to use up those vegetable peelings!

Prep Time 20 mins
Cook Time 45 mins
Calories 334.7 kcal
Protein 25g
Rating 5.0 (1 Reviews)
Leek Hazelnut And Cheese Crumble 127

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Leek Hazelnut And Cheese Crumble

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Leek Hazelnut And Cheese Crumble? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Leek Hazelnut And Cheese Crumble

  1. Preheat oven to 200°C (390°F/Gas Mark 6).
  2. Slice 2 large leeks into thick circles. Sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in a large pan until softened. Add leeks, 1 cup frozen peas, 1 ½ cups vegetable stock, ½ cup white wine, ¼ cup heavy cream, and 1 tbsp Dijon mustard.
  3. Simmer gently for 15 minutes, or until leeks are tender.
  4. Transfer leek mixture to an ovenproof dish. Reserve ½ cup of the cooking liquid.
  5. Combine ½ cup breadcrumbs, ½ cup shelled hazelnuts (see note below for shelling instructions), 2 tbsp chopped fresh parsley, and 1 tbsp fresh thyme in a food processor. Pulse until finely chopped and combined.
  6. Spread crumble mixture and ½ cup grated cheddar cheese over the leeks. Drizzle with the reserved cooking liquid.
  7. Bake for 15-20 minutes, until the topping is golden brown and crispy. Broil for a final minute if needed to crisp the top.
  8. Note: To shell hazelnuts, roast them on a baking sheet at 180°C (350°F) for 20-30 minutes, until skins crack. Wrap hot nuts in a clean kitchen towel, let stand for 5 minutes, then rub to remove skins.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

28g

Fat

38g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Eggs Dairy Vegetables Oven Easy European Beginner Cook Potluck Dinner Party Vegetarian English Cheese Food Processor Blender Stove Top Dietary One Dish Meal Egg Free Free Of Something Onions Taste Mood Savory To Go Equipment Small Appliance