LAYERED LEEKS

Ingredients :

Vegetable Sauce:

5 tablespoons olive oil

1 medium size onion, peeled and chopped

2 garlic cloves, finely chopped

4 medium size carrots, shredded

1 lb 2 oz (500g) mushrooms, sliced

6 medium size tomatoes, peeled, seedless and cubed

½ cup dry white wine

1 teaspoons thyme

½ cup tomato juice

1 tablespoon flour, approximately

Salt

Pepper

12 to 15 medium size leeks, white part

Bechamel Sauce:

5 tablespoons flour

4 tablespoons butter

2 cups milk

1 cup heavy cream

9 oz (1/4 k) goat cheese, coarsely shredded

½ cup grated parmesan cheese

Preparation:

Vegetable Sauce:
Heat olive oil in a large saucepan and sauté onion until tender. Add garlic and carrots. Cook until vegetables are soft and tender. Add mushrooms and cook approximately 10 more minutes. Add chopped tomatoes, thyme and wine. Boil for approximately 40 minutes.

Dilute flour in tomato juice and add it to sauce, stirring. Bring to a boil, stirring constantly, until sauce thickens. Set aside.

Place leeks in a large saucepan and cover with water. Add salt and cook until very soft and tender. Drain and dry with paper towel. Cut leeks in half, lengthwise and then in 1 ½ in. (3 cm.) crosswise. Reserve.

Bechamel Sauce:
Melt butter in a medium size saucepan and add flour stirring. Remove from fire and gradually add milk. Continue stirring and bring to a boil. Add cream and goat cheese, lower heat and cook at low fire until cheese has melted and sauce thickens. Set aside.

Lightly grease a 12 in (30 cm) long baking dish. Spread a layer or vegetable sauce on the bottom. Sprinkle parmesan cheese on top and cover with a layer of leeks. Spread a layer of béchamel sauce sprinkle cheese and repeat the leek. Continue with the layers and finish with béchamel sauce and parmesan cheese.

Bake in oven 350° F (180°) until hot and golden.

Remove from oven. Cool for 8 minutes and serve.

8 – 10 servings

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