Farfalle au gratin with leeks, cumin and ginger

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 35
Portions -
Freezing No


  • 250 gr (1/2 pound) of farfalle pastas
  • 1 1/2 package of 250 gr (4 1/2 cup) of Les Cultures e chez nous sliced leeks
  • 50 gr (3 tablespoons) of butter and 1 nut of butter
  • 2 glass of water
  • 50 ml (3 tablespoons) of flour
  • 500 ml (2 cups) of milk
  • 15 ml (1 tablespoon) of skimmed milk powder
  • 30 ml (2 tablespooms) of cumin
  • 30 ml (2 tablespoons) of ginger
  • 15 ml (1 tablespoon) of nutmeg
  • Salt and pepper
  • Parmesan cheese
LeeksFind our bag in yourlocal grocery store

This week's specials


  • With a nut of butter, brown Les Cultures de chez nous sliced leeks in a pan. Add 2 glass of water. In a casserole filled with boiling water, cook farfalle for about 15 minutes. Meanwhile, prepare béchamel sauce.
  • In a casserole, melt butter. Add flour, sitr and slowly pour milk while stirring. Add skimmed milk powder. The béchamel sauce will gradually thicker. Add nutmeg, cumin and ginger. When sliced leeks are cooked, add to the béchamel sauce. Stir.
  • Preheat oven at 400 °F (200 °C).
  • Drain pastas when cooked. Set in a ratin plate then pour leeks béchamel sauce over it. Spread with parmesan cheese. Oven bake for 15 to 20 minutes.
  • Serve right away when ready.

Chef's notes