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Leeks in Sauce

Preparation time 10 minutes,
Cooking time 20 minutes,
Calories 215 per portion

ingredients

serves 4
8 medium leeks
salt

For the cheese sauce
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
150 ml (1/4 pint) milk
75 g (3 oz) Cheddar cheese, grated
salt and pepper
pinch of mustard powder

method

1. Trim, wash and slice the leeks in half lengthways. Put the leeks in a large saucepan, add a little salt, then pour in enough water to just cover the vegetables.

2. Bring to the boil, then simmer for 10 minutes. Drain the leeks well and reserve 150 ml (1/4 pint) of the cooking water for the sauce. Place in a serving dish and keep hot.

3. To make the sauce, melt the butter or margarine over a gentle heat, then stir in the flour and cook for 2 minutes.

4. Gradually add the milk and leek water, stirring the mixture all the time. Bring the sauce to the boil and simmer gently for a few minutes.

5. Remove from the heat, stir in the Cheddar, seasoning and mustard. Mix until smooth and pour the sauce over the leeks. Serve at once.

Cook's Tip
Substitute dry white wine for cooking water and use half the quantity of cheese to make a wine sauce. Or use all milk to make a creamy sauce.

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