We are making a Leek timbale with crunchy vegetables, a soft and layered vegetable dish. The base is gently cooked leeks, which are smooth and lightly sweet. Inside, we add colorful crunchy vegetables, so every bite has both softness and a fresh bite. We shape everything into a small tower, which looks elegant but is actually very easy to make at home.

This dish works well as a light main dish or a warm side for a full meal. It is simple, clean, and full of natural flavor.

Ingredients We Need

Here is everything we prepare for about 2 to 3 servings.

For the leek base:

- Leeks, 2 large (about 400 g after cleaning)

- Cooking oil, 2 tablespoons

- Salt, 0.5 teaspoon

For the crunchy vegetable layer:

- Carrot, 1 medium (about 100 g)

- Green beans, 100 g

- Sweet corn kernels, 80 g

- Red bell pepper, 0.5 piece (about 80 g)

- Cooking oil, 1 tablespoon

- Salt, 0.5 teaspoon

For shaping:

- A little extra oil for brushing the bowls

Optional for serving:

- Plain yogurt or light cream, 3 to 4 tablespoons

- A pinch of salt

Step 1: Prepare the Leeks

We start by cleaning the leeks. We cut off the root end and the dark green tops, then slice the white and light green parts into thin rings. We wash them well in water to remove any dirt and let them drain.

We heat a pan on low heat and add 2 tablespoons of cooking oil. We put the leeks into the pan and gently stir them. We cook slowly for about 8 to 10 minutes, until the leeks turn soft and lightly sweet. We do not let them turn brown. We add 0.5 teaspoon of salt, mix well, then move them to a bowl to cool slightly.

Step 2: Prepare the Crunchy Vegetables

We peel the carrot and cut it into small cubes. We trim the green beans and cut them into small pieces. We also cut the red bell pepper into small cubes.

We heat another pan and add 1 tablespoon of cooking oil. We add all the vegetables and stir on medium heat for about 3 to 4 minutes. We only want them lightly cooked so they stay crisp and colorful. We add 0.5 teaspoon of salt, mix, then take them out and let them cool.

Step 3: Prepare the Molds

We take two or three small bowls or cups. We brush the inside lightly with oil. This helps the timbales come out easily later.

Step 4: Build the Layers

We put a layer of soft leeks into the bottom of each bowl. We gently press them down with a spoon.

Next, we add a layer of the crunchy vegetables and spread them evenly.

Then we add another layer of leeks on top.

We keep layering until the bowl is full, always ending with leeks on top. This helps hold the shape.

Step 5: Let It Set

We gently press the top with a spoon to make everything compact. We let the bowls rest for about 5 minutes. This helps the layers hold together when we turn them out.

Step 6: Turn Out the Timbale

We place a plate on top of each bowl. Then we carefully flip it over. We tap the bowl lightly, and the timbale slides out onto the plate, showing beautiful layers of leeks and vegetables.

Optional Simple Sauce

If we like a soft and smooth finish, we can mix 3 to 4 tablespoons of plain yogurt or light cream with a small pinch of salt. We can spoon it around or on top of the timbale for extra comfort.

How We Enjoy It?

This leek timbale with crunchy vegetables is gentle, fresh, and full of texture. We get the soft leek layer and the lively bite of vegetables in every mouthful. It is perfect for a light meal, a warm side dish, or a clean and simple plate to share with others.

When we take time to build each layer, we are not just cooking, we are creating something beautiful and relaxing to enjoy together.