Substitute 3 bunches of scallions, white parts and 4 inches of green tops, for the leeks. Decrease the cooking time by 1 hour on Low or 30 minutes on High.Leeks are the mildest of the onion family, as well as the most elegant. And this is one of the most elegant ways to serve them, topped with a crispy crust of cheese and breadcrumbs after being braised in the slow cooker.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
12 to 18 small leeks
2 tablespoons unsalted butter, melted
1/3 cup Vegetable Stock or purchased stock
1/4 cup dry white wine
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
Salt and freshly ground black pepper to taste
1/2 cup plain breadcrumbs
1/2 cup grated fontina
1/2 cup freshly grated Parmesan cheese
1. Trim off root end of leeks and discard all but 1 inch of green tops. Split leeks lengthwise, and rinse well under cold running water, rubbing with your fingers to dislodge all grit. Arrange leeks in the slow cooker.
2. Add butter, stock, wine, and marjoram to the slow cooker. Cook on Low for 4 to 5 hours or on High for 2 to 21/2 hours, or until leeks are tender.
3. Preheat the oven to 400°F. Remove leeks from the slow cooker with a slotted spatula and arrange them in a 9 x 13-inch pan. Season to taste with salt and pepper. Combine breadcrumbs, fontina, and Parmesan in a bowl, and sprinkle mixture on top of leeks.
4. Bake leeks for 15 minutes, or until top is browned. Serve immediately.
Note: The leeks can be cooked up to 2 days in advance and refrigerated, tightly covered. Do the final baking just prior to serving.
Variation:
Substitute 3 bunches of scallions, white parts and 4 inches of green tops, for the leeks. Decrease the cooking time by 1 hour on Low or 30 minutes on High.