Leek, Potato and Parmesan Strudel

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 3 oz / 85 g flaked almonds
  • 2 oz / 60


Separately fry the flaked and ground almonds in a little of the butter, and put to one side to cool. The flakes should be crisp and golden, not brown. Peel, trim and thinly slice the leeks. Wash thoroughly to remove any grit, shake excess water from them, and put in a saucepan with the milk, bay leaf and cloves. Cook until the leeks are just tender, then drain and put to one side. Reserve the m