Cheesy Leeks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 slender leeks (around 1.25 pounds total weight), trimmed (white part only)
3 tablespoons butter, plus extra for greasing
¼ cup plain flour
7 fluid ounces milk, semi-skimmed or whole
1 teaspoon English or Dijon mustard
3½ ounces mature cheddar cheese, or other cheese, finely grated
2 tablespoons dried white breadcrumbs (ideally panko breadcrumbs), optional
salt and freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 400ºF.
Lightly butter a shallow baking dish. (It will need to hold around 1 liter/1¾ pint.)
Fill a medium saucepan 1/3 full with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
Cut the leeks into roughly 1¼ inch pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.
Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown.
Note: This recipe serves 4 as a side dish or can be served as a vegetarian main dish for 2 and is especially good as a side dish to roast chicken.
The leeks, with their cheese sauce, are also good served over jacket (baked) potatoes as a main dish.
Serves: 2-4 |
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Personal
Notes: |
Personal
Notes: I love leeks no matter how they are prepared and think that they are entirely under utilized in American kitchens. They really are quite good for you, too, being high in vitamin A (one cup offers 30% of your daily requirement) and they are a good source of vitamin C, vitamin K and vitamin B6, as well as iron and manganese. Try’em, you’ll like’em!
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