Leek and Carrot Medley

Leek and Carrot Medley

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Servings: 4
Calories: 589


  • 2 lb leeks trimmed and thickly sliced
  • 1 1/2 lb carrots thickly sliced
  • 3/4 pint vegetable stock
  • 3/4 pint fresh milk
  • 2 oz cashew nuts toasted
  • 1 1/2 oz flour
  • 1 1/2 oz butter
  • 3 oz Sage Derby cheese grated
  • salt and freshly ground pepper
  • 2 oz fresh wholemeal breadcrumbs


  • Place the vegetables in the saucepan with the stock, bring to the boil, cover and simmer for 10 minutes.
  • Drain and reserve the liquid. Make up to 900 ml (1 1/2 pints) with milk. Place vegetables and cashew nuts in an ovenproof dish. Keep warm.
  • Place the flour, butter and liquid in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for a minute. Remove the pan from the heat, add cheese and stir until it has melted. Season to taste.
  • Pour the sauce over the vegetables. Sprinkle the breadcrumbs over and grill until golden brown.
Calories: 589 kcal
Carbohydrates: 78 g
Protein: 18 g
Fat: 26g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 841 mg
Potassium: 1198 mg
Fiber: 11 g
Sugar: 24 g
Vitamin A: 33009 IU
Vitamin C: 40 mg
Calcium: 453 mg
Iron: 8 mg
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