Creamy Leek, Courgette and Brie Bake with Soufflé Topping

deliciousmagazine.co.uk

Norma de Bidaph

2 tbsp olive oil

350g peeled and diced butternut squash and sweet potato (Waitrose sells a handy ready-diced pack)

20g butter

1 onion, finely chopped

4 leeks, washed and sliced

4 courgettes, sliced

2 garlic cloves, crushed

200g ricotta

1 large free-range egg, lightly beaten

2 tsp Dijon mustard

240g ripe vegetarian Brie, torn

1 heaped tbsp plain flour

2 heaped tbsp pine nuts, toasted

Bunch of fresh mint, roughly chopped

Bunch of fresh parsley leaves, roughly chopped

4 large free-range egg whites

25g vegetarian Parmesan, finely grated

Directions at deliciousmagazine.co.uk

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