que hay para cenar
Short Description
Sweet corn and tender leeks are baked in a creamy Parmesan sauce, then topped with a golden layer of Panko breadcrumbs, green onions, and fresh parsley. This comforting au gratin is finished in the oven until bubbly and crisp, making it a flavourful side dish for any meal.
Ingredients
2 cups corn kernels, blanched
3 leeks, julienned
2 teaspoons olive oil
1 cup heavy cream
½ cup Parmesan cheese
1 pinch salt & pepper
Slurry
Topping:
5 green onions, sliced ¼" thick
4 tablespoons fresh parsley, chopped
1 cup Panko bread
Preparation
Set the oven to 350°F.
Steam the corn for approximately 3 to 4 minutes. Drain and transfer to a small bowl; set aside.
Thoroughly wash the leeks, ensuring all grit and sand between the leaves are removed. On a cutting board, cut the leeks lengthwise, then slice them into half moons.
Heat a large skillet over medium heat; add oil and leeks, and sauté until they soften. Add the blanched corn and continue cooking for about 5 minutes until any water evaporates; stir in the heavy cream and thicken with the slurry.
Next, add the Parmesan and mix thoroughly. Season with salt and pepper to taste. Transfer the mixture to an oven-safe casserole dish.
Mix the Panko breadcrumbs, green onions, and parsley in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes
Remove from the oven, let stand for 5 minutes and serve