Name: Leek and Broccoli Crumble
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 Leeks; 1 Broccoli; 50g grass fed Butter; 300ml double Cream; 200g grated Cheddar Cheese; 1/2 Chicken Stock Cube; 2 tsp Wholegrain Mustard; 250g ground Almonds; 200g grated Gruyere Cheese; Ground Black Pepper; Pinch of dried Sage; Pinch dried Thyme

1 min read

Leek and Broccoli Crumble

Pimp your broccoli the WillPowders Way! This super scrumptious recipe is one way to get veggies into fuss pots!

Ingredients:

2 Leeks
1 Broccoli
50g grass fed Butter
300ml double Cream
200g grated Cheddar Cheese
1/2 Chicken Stock Cube
2 tsp Wholegrain Mustard
250g ground Almonds
200g grated Gruyere Cheese
Ground Black Pepper
Pinch of dried Sage
Pinch dried Thyme

Instructions:

1. Slice the leeks and sautee in the butter until soft. Cut the Broccoli into florets and soak in boiling water until the leeks are cooked.
2. To make the sauce, bring the cream to a simmer on the hob and add the cheddar cheese, mustard and stock cube and stir with a whisk over a low heat continuously until it thickens. This should only take about 5-10 minutes
3. In a blender, mix the Gruyere, ground almonds, pepper, sage and thyme until it forms a crumbly ball
4. Drain the Broccoli and give it a good shake to get rid of any excess water and then put it in a baking tray and spoon the leeks on top. Pour over the cheese sauce and then crumble on the ground almonds and Gruyere.
5. Bake in the oven on 180⁰ for about 20 minutes, or until the cheese bubbles and the crumble browns