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cookist.com
Savory Pull-Apart Bread with Caramelized Leeks & Gruyère Ingredients: 1 large leek, cleaned and thinly sliced (about 150 g) 2 tbsp butter (30 g) 1 tbsp olive oil (15 ml) 1 tsp sugar (4 g) Salt and pepper, to taste 1 cup (100 g) shredded Gruyère cheese 1 package (16 oz / 450 g) refrigerated biscuit dough or pull-apart bread dough 1 tbsp fresh thyme leaves (optional) Directions: Preheat oven to 375°F (190°C). Grease a bundt pan or a round baking dish. Heat butter and olive oil in a skillet over me
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If you don't regularly cook leeks, it might be time to start—they're Martha's favorite member of the allium family. Leeks are sweeter and more delicate than their garlic and onion counterparts, and can be baked, sautéed, or roasted. Martha, however, prefers to braise them. http://bit.ly/3KZwKrh | Martha Stewart
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