Blue Cheese Fiorelli Bake
with leek and courgette
The quantities provided above are averages only.
Ingredients
300 grams
Fresh Mushroom Fiorelli
1 unit(s)
Courgette
55 grams
Blue Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Leek
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
1 tbsp
Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Place a pan over medium heat with a drizzle of oil.
Once hot, add the courgette and sliced leek and season with salt and pepper.
Cook until softened, stirring occasionally, 6-8 mins.
Place a pot over medium high heat with 1 tbsp butter (per 2P). When melted, add 1 tbsp flour (per 2P) and mix well.
Stir in creme fraiche, stock, crumble over half the blue cheese and 100ml water (per 2P).
Bring to a boil until you reach the consistency of a bechamel. Season to taste with salt and pepper.
Spread 1/3 of the bechamel sauce over the bottom of the oven dish. Spread the fiorelli and fried veggies over it and then cover them with the remaining sauce. Make multiple layers if necessary. Crumble the remaining blue cheese cubes over it. Bake the whole thing in the oven for 10-15 mins.
Let it rest for 2-3 mins before serving, so that the sauce becomes firmer. Divide the blue cheese fiorelli between plates.
