This is so tasty, and a fairly unique way to make leeks. This is a good companion dish for anything broiled: fish, chicken or beef.
- 1 lb./500 gr. leeks
- 4 fluid oz./120 ml. milk
- 2 oz./60 gr. butter
- 4 fluid oz./120 ml. sour cream
- 1 oz./30 gr. grated cheddar or parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon hot paprika
- 1/2 teaspoon cumin seeds
Preheat the oven to 190C/380F. Clean the leeks: remove green parts and place in a bowl of water, stalks down, for at least 1/2 hour to remove the grit.
Cut the cleaned leak stems into 2”/6 cm. long pieces. You may need to wash them again after you cut them. Blanch them in boiling water and drain well.
Cover them with the milk, add salt and simmer for 10-15 minutes. Drain, but save the milk in case you need it.
Grease an ovenproof dish. Place leeks in it, pour over it the sour cream, (thinning it out with a little of the drained milk if necessary), now season with paprika and cumin seeds, sprinkle with grated cheese, cover and place in the middle of the oven for 10 minutes until leeks are soft but still a little crunchy.