medtran49
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Don't want to waste the green parts of leeks by throwing them away, or going to the trouble of freezing them to use for stock later? This is the perfect recipe for you. Get rid of any wonky outer leaves, then start cooking!
Makes 4 side dish servings
1 pound green part of leeks, chopped
1/2 cup medium pack parsley leaves
7 ounces sour cream or crème fraîche
3 large eggs
Salt and freshly ground white pepper to taste
Place leeks and parsley in a saucepan. Add just enough water to cover plus a good pinch of salt. Bring to a boil over high, reduce heat slightly and allow to boil for 3 minutes. Drain in a colander and allow to cool. Place leeks and parsley in a clean dish towel or doubled 2-ply paper towels and squeeze out as much excess water as possible.
Add leeks, parsley, sour cream, eggs, and about 3/4 tsp each salt and white pepper in blender, then blend until smooth, scraping down sides as needed. Taste and adjust seasoning as needed.
Heat oven to 275 F. Spray 4 molds (I used 3/4 cup molds) with cooking spray. Divide leek mixture equally among the 4 molds. Using a pan large enough to hold the 4 molds, place the filled molds into the pan, then fill with very hot water. You are setting up a bain marie. Carefully place the pan in the oven and cook for 15-16 minutes or until custards are firm and a knife or tester comes out clean. Remove the molds from the bain marie, run a knife around the edge to loosen, then quickly flip over to unmold on a plate.
