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Roasted Leek and White Bean Gratin
Ingredients
  • 4 medium leeks, dark green tops discarded, white and light green parts halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 1 garlic clove, minced
  • ¼ teaspoon finely grated lemon zest
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped parsley, plus more for garnish
  • ½ cup grated Gruyère cheese
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