Prep time: 15 min

Cook time: 75 min

Serves: 4

Ingredients:

  • 4 large leeks
  • Olive Oil
  • 2 tablespoons all-purpose flour
  • 4 large garlic cloves, minced
  • 1 1/4 cups whole milk
  • 3 oz. white wine
  • 1 sprig rosemary
  • 3 tablespoons grated parmesan cheese
  • 2 cans cannellini beans, drained and rinsed
  • Sea salt and freshly ground black pepper
  • To serve: crusty bread

Directions:

  1.  Preheat the oven to 400 degrees F.
  2. Trim leeks, reserving the tops for later use. Roast on a baking tray until charred, about 35-40 minutes.
  3. In an oven-proof pan, heat 2 tablespoons olive oil. Add flour and garlic, whisk into a paste. Cook for about a minute.
  4. Gradually whisk in milk, add white wine, and a sprig of rosemary. Simmer for 5-6 minutes until thickened. Remove rosemary, stir in parmesan, and season.
  5. Halve roasted leeks, scoop out flesh, and chop. Add to sauce with cannellini beans and mix.
  6. Bake for 15-20 minutes until golden.
  7. Enjoy with crusty bread and black pepper.