Baked Goat Cheese with Spring Vegetables
- 1 cup asparagus, cut into 1 inch pieces
- 2 tablespoons butter
- 1 cup chopped leek (use white and light green section only)
- 2 tablespoons flour
- 1 1/4 cups whole milk
- 1 cup grated cheddar cheese
- Freshly ground pepper
- 1 package frozen artichoke hearts, thawed and coarsely chopped
- 1/2 cup peas, fresh or frozen/thawed
- 2 tablespoons each chopped fresh parsley, chives and basil
- 1/2 teaspoon lemon zest
- 4 ounces crumbled goat cheese, divided in half
- Produce
- Artichoke hearts, frozen (1 package)
- Asparagus (1 cup)
- Leek (1 cup)
- Lemon, zest (1/2 teaspoon)
- Peas, fresh or frozen (1/2 cup)
- Cooking & Baking
- Flour (2 tablespoons)
- Pepper, Freshly ground (1)
- Dairy
- Butter (2 tablespoons)
- Cheddar cheese, grated (1 cup)
- Goat cheese (4 ounces)
- Whole milk (1 1/4 cups)
- Other
- 2 tablespoons each chopped fresh parsley, chives and basil
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 12, 2012 (10 months ago).
154 people saved this recipe.
