Stuffed Leeks with Minced Meat | Hearty from the Oven

Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a little butter.

Thoroughly wash the leeks, trim off the root ends and dark green tips. Cut the leeks into pieces about 8–10 cm long. Blanch in plenty of boiling salted water for about 3–4 minutes, lift out carefully, and briefly rinse with cold water. Push out the inner layers with your finger to form firm tubes (finely chop the pushed-out leek centres).

Peel and finely chop the onion and garlic. Sauté them together with the chopped leek centres in a pan with a little butter until translucent, then let cool.