Leeks in Sauce

leeks in sauce

Leeks in Sauce

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Servings: 4
Calories: 290
Prep Time 10 minutes
Cook Time 20 minutes


  • 8 medium leeks
  • salt

For the cheese sauce

  • 1 oz butter or margarine
  • 1 oz plain flour
  • 1/4 pint milk
  • 3 oz Cheddar cheese grated
  • salt and pepper
  • pinch of mustard powder


  • 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.
  • 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.
  • To make the sauce, melt the butter or margarine over a gentle heat, then stir in the flour and cook for 2 minutes.
  • 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.
  • 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.
Calories: 290 kcal
Carbohydrates: 32 g
Protein: 10 g
Fat: 14g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 231 mg
Potassium: 391 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 3405 IU
Vitamin C: 21 mg
Calcium: 295 mg
Iron: 4 mg
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