Creamy Butternut and Leek Bake

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
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Cook's NoteA delicious alternative is to replace the butternut with broccoli.
Product TipThis recipe can also be made using our versatile 26cm Buffet Casserole.
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INGREDIENTS

  • 500g butternut, peeled and cut into 3cm cubes
  • 250g leeks, cut into 2cm lengths
  • 1 onion, finely chopped
  • 750ml cream
  • 2 tsp cornflour mixed to a paste with 4 tsp cold water
  • 1 tbsp fresh thyme leaves
  • 1 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper

METHOD

Preheat oven to 190˚C.

Toss together the butternut, leeks and onion in a rectangular Heritage dish. Combine the cream, cornflour paste, thyme and nutmeg, and season generously with salt and pepper. Pour the cream mixture over the vegetables and bake in the oven for about 45–50 minutes or until the butternut is soft and the cream is thick. Season well and serve.

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