Burnt Leeks & Cannellini Beans
Directions
- 1Preheat oven to 200°c (fan assisted)/42°f/gas 7.
- 2Trim the top from the leeks and place them on a baking tray. Roast for 35-40 minutes, or until charred.
- 3Heat olive oil in an oven-proof pan. Add flour and garlic, whisk to form a paste. Whisk for a minute to cook the flour.
- 4Add oat milk gradually, whisking continuously until smooth. Add white wine and rosemary, simmer for 5-6 minutes until thickened. Remove rosemary, stir in nutritional yeast, season.
- 5Chop each leek in half, scoop out the soft flesh, and roughly chop it. Add the leek flesh and cannellini beans to the sauce. Stir well.
- 6Transfer the pan to the oven and bake for 15-20 minutes until golden on top. Serve with crusty bread and black pepper.
Ingredients
- 4 large leeks
- 2 tbsp olive oil
- 2 tbsp plain flour
- 4 large garlic cloves, minced
- 300 ml oat milk
- 100 ml white wine
- 1 rosemary sprig
- 3 tbsp nutritional yeast
- 2 x 400g cans cannellini beans, drained & rinsed
- 1 sea salt
- 1 freshly ground black pepper
- 1 crusty bread
Equipment
ovenbaking trayknifeoven-proof panwhisk