Stuffed leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 35
Portions 2
Freezing No


  • 2 Les Cultures de chez nous leeks
  • 300 gr of white chicken
  • 2 bread slices
  • 25 ml (1 1/2 tablespoon) of skimmed milk
  • 1 liter of chicken broth
  • 20 gr of butter
  • 4 fresh parsley branches
  • Grated nutmeg
  • Salt and pepper
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  • Wash Les Cultures de chez nous leeks and slice into sections of 10 cm. Slice over its lenght without slicing completely. Remove leeks heart. Finely chop. Precook leeks section 5 minutes with steam. Finely chop chicken whites and mix with minced leeks. Soak bread slices into milk and crush. Mix chicken and leeks with bread, egg whites and chopped parsley. Add salt, pepper and grated nutmeg.
  • Stuff leeks sections with the mixture and tie up to make it stand. Dilute chicken broth into 1 1/2 cup of boiling water. Brown stuffed leeks in a cocotte. Pour broth, cover and cook for 30 minutes. Serve hot.

Chef's notes

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