Aug 31, 2016Chatelaine
cubed sourdough or crusty French bread, about 1 loaf
garlic cloves, minced
leeks, halved and sliced (white and pale green parts only)
celery stalks, thinly sliced
chopped dried pears
chopped fresh thyme
toasted skinned hazelnuts, chopped
no-salt vegetable or chicken broth
- PREHEAT oven to 400 F. Spread bread cubes in single layer on a large rimmed baking sheet. Toast in centre of oven, stirring halfway, until golden, about 15 min. Melt butter in a large wide saucepan over medium-high. Add garlic, leeks, celery, pears, thyme and salt. Stir occasionally until leeks are softened, 5 to 8 min. Remove from heat. Stir in toasted bread, parsley, hazelnuts and poultry seasoning. Season with fresh pepper. Stir in broth. Transfer to a large baking dish. Cover loosely with foil.
- BAKE in centre of oven for 30 min. Remove foil and continue baking until golden, about 5 more min.
NutritionCalories 410, Protein 14 g, Carbohydrates 66 g, Fat 13 g, Fibre 7 g, Sodium 786 mg. Excellent source of folate
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