Leek in cream sauce recipe
Leek in Cream Sauce recipe
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|2||stripes of lemon rind|
|some||nutmeg, freshly grated|
Preheat the to 200°C.
Wash the leeks thoroughly to remove sand or soil. Cut each stalk into 4 equal size pieces, cut each piece lengthways twice. Tie into bunches.
Place the leeks in a pot with boiling water, add the lemon rind and bayleaves. Cook for 15-20 minutes. Drain off but reserve the cooking liquids.
Make a roux, using 30g of the butter,melt this in a saucepan, add flour and cook for 1 minute (a roux can be used to thicken any sauce).
Pour about 375-400ml of the cooking liquid into the roux stirring al the time. Season the sauce with pepper and nutmeg.
Place the leeks in a oven-proof dish and cover with the sauce.Melt the remaining butter in a small saucepan until it starts to bubble up, add the breadcrumbs and brown all over.
Sprinkle the crumb/butter mixture over the dish. Place in the oven and bake for 15 minutes. Remove the twine and serve immediatly.
Note:If leek is not available then this dish also tastes good using spring onions. If margarine is used instead of butter then this dish would be suitable for vegan diets
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Leek in cream sauce recipe
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