Braised Leek Casserole


  • 4 leeks, white part only, washed and cut into 1 inch rounds
  • ½ cup of water or chicken stock
  • 3 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 2 cups diced whole wheat or white bread
  • 3 tbsp fresh flat leaf parsley, chopped
  • Salt & pepper season


Preheat oven to 400° F. Grease an 8-inch square pan. Place the leeks in the pan, lying flat and season lightly with salt and pepper. Pour water or stock over the leeks. Cover tightly with a lid or parchment paper and bake until tender, about 30 minutes. While the leeks are baking, prepare the topping. Heat a frying pan on medium. Add olive oil, butter and garlic and sauté lightly for 2 to 3 minutes. Add bread and fry until golden brown. Remove from the heat, toss with parsley and set aside. Just before serving, sprinkle the leeks with the bread topping. Makes 4 servings.

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