- 6
Ingredients
- 1 bunch leeks, (white and light green parts only)
- 4 carrots, cut in large chunks
- 1/2 small head cauliflower, cut in florets
- 2 cups Brussels sprouts, halved
- 1 lb (454 g) small potatoes, peeled
- 3 fresh thyme sprigs
- 3 fresh parsley sprigs
- 1 bay leaf
- 2 tbsp butter
- 1 onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz (227 g) Canadian Tilsiter cheese or raclette cheese, or other Swiss-style cheese, shredded
Preparation
Step 1
Cut leeks in half lengthwise; wash well. Cut into 3-inch (8 cm) lengths, keeping layers together. Arrange in 13- x 9-inch (3 L) glass baking dish along with carrots, cauliflower, brussels sprouts and potatoes. With kitchen string, tie thyme, parsley and bay leaf into bundle; nestle into vegetables.
In skillet, melt butter over medium-high heat; sauté onion until golden, about 8 minutes. Stir in salt, pepper and 1-1/2 cups water; bring to boil. Pour over vegetables; cover loosely with foil.
Bake in 375°F (190°C) oven until vegetables are tender, 45 to 55 minutes. Uncover dish; sprinkle cheese evenly over vegetables. Bake until cheese is melted, bubbly and beginning to brown, about 15 minutes.
Additional Information:
Instead of the cauliflower and brussels sprouts, try half a head of Savoy cabbage, cut into 6 wedges.