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Leek, Potato and Mustard Crumble
Written by Sarah Bird on
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0
Ingredients
1 lb mashed potatoes
3 oz butter
1 large onion, sliced
4 fl oz stock (chicken or vegetable)
1lb leeks, split and sliced
Flour and milk for the white sauce
For the crumble:
3 handfuls of breadcrumbs (slightly stale bread is perfect use a food processor or a grater)
2 oz melted butter
1 small onion, or half a large one chopped finely
1tsp chopped parsley
1 tsp chopped tarragon (can be omitted but really does add to the flavour)
1 tsp wholegrain mustard
Salt and pepper
Cooking Instructions
Serves 4-6
Preheat the oven to 200C / Gas Reg 6
First boil the potatoes, in salted water, in their skins. When tender, peel and then mash the potatoes, adding butter, milk and seasoning to taste. Line the bottom of an ovenproof dish with the mash.
Melt butter and cook onions for 3 minutes, until soft. Add the stock and bring to the boil. Add leeks and simmer for 1 minute. With a slotted spoon, remove the cooked leeks and onions, layering them on top of the mash. The cooking liquid will be left in the pan increase the heat and boil until it has reduced by two thirds. Reduce heat, and make a white sauce with this liquid, by adding a tablespoon or more of plain flour, cook for two minutes, then add milk, boiling the sauce until it reaches your preferred consistency. Cover the leeks, onions and potatoes with the sauce.
To make the crumble, cook the onions in the butter for 2 minutes. Cool slightly, and mix in the breadcrumbs, chopped herbs and mustard. You may not need all the butter the mixture should be free flowing, but hold when pressed together. Season with pepper and salt, and sprinkle over the top of the leeks. Cook for 10 minutes, or until the top is golden brown.
About the author
Sarah Bird
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