Creamy Cheesy Miso Leeks | Alfie Cooks

Alfie Cooks

Name: Creamy Cheesy Miso Leeks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Leek; Napoleon Co. Grille Garlic Cloves; Baker's No-Stick Baking Spray with Flour; North Shore Living Herbs + Greens Rosemary; French's® Stone Ground Dijon Mustard; Nestle Table Cream; Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso; Sargento Block Cheese Fiesta Pepper Jack Natural Cheese; Pastene Plain Breadcrumbs; Truffle Coconut Thumbprint Cookies; Organic Yellow Spring Onions; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cake Mate Sugar, Blue

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Creamy Cheesy Miso Leeks

Serves 610 mins prep20 mins cook

A festive dip made with creamy, cheesy leeks perfect for complementing your Christmas roast. This dish features plant-based ingredients and is topped with breadcrumbs and cheese for a delicious finish. Serve it alongside roast potatoes for a delightful holiday experience.

0 servings

What you need

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

leek

garlic clove

Baker's No-Stick Baking Spray with Flour

tbsp plain flour

North Shore Living Herbs + Greens Rosemary

fresh rosemary

tbsp dijon mustard

fl oz cream

Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso

tbsp Miso Soybean Paste

Sargento Block Cheese Fiesta Pepper Jack Natural Cheese

oz cheese

oz breadcrumb

truffle oil

spring onion

salt

pepper

sugar

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Instructions

1: Rinse your leeks, then finely dice them.

2: Get a large saucepan up to medium heat, then melt the butter in the oil.

3: Add the leeks with a large pinch of salt, then cook down for 5 minutes until softened.

4: Mince the garlic, then add to the leeks and fry until fragrant.

5: Add the flour and stir, making sure to cook for at least 1 minute.

6: Finely chop the rosemary, then add with the mustard and cream.

7: Grate your cheese, then add to the leeks with the miso paste.

8: Season to taste with salt, pepper, and sugar, then cover with breadcrumbs and more cheese.

9: Finish with truffle oil if you like, then get under a hot grill for 5 minutes, or until the cheese and breadcrumbs are golden.

10: Serve with a scattering of spring onions, alongside your roast dinner, and dip with your roast potatoes.

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