baking
Creamed Leeks with Béchamel Sauce
Creamed leeks cooked with a rich béchamel sauce, seasoned with Dijon mustard, served as a side dish.
From YouTube · May 31, 2023
Creamed leeks cooked with a rich béchamel sauce, seasoned with Dijon mustard, served as a side dish.
4 servings
Yield
Ingredients
7 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving145 kcal
- Fat
- 8.8g
- Carbs
- 13g
- Protein
- 4.2g
Whole recipe (4 servings): 580 kcal
- 1-2 tbsp unsalted butter
- 1-2 tbsp plain white flour
- full fat milk, as needed
- leeks, diced
- sea salt, to taste
- black pepper, to taste
- Dijon mustard, a dollop
Method
12 steps- Melt 1-2 tablespoons of unsalted butter in a Dutch oven or saucepan.
- Add 1-2 tablespoons of plain white flour to the melted butter and cook for a minute, stirring to form a thick paste.
- Gradually add full fat milk, a splash at a time, stirring continuously until the mixture becomes smooth and thick.
- Remove the béchamel sauce from heat and set aside.
- Chop off the ends of the leeks and dice them into coarse pieces.
- In a frying pan, add a generous knob of butter and the diced leeks.
- Season the leeks generously with sea salt and freshly ground black pepper.
- Roast the leeks over medium heat, stirring occasionally, until water evaporates and they develop caramelized flavors, about a few minutes.
- Add the béchamel sauce to the roasted leeks in stages, stirring to combine and achieve a thick, creamy consistency.
- Taste and adjust seasoning with more sea salt and black pepper if needed.
- Stir in a dollop of Dijon mustard into the sauce, mixing well.
- Taste again and adjust seasoning as desired.
Recipe notes
Equipment
- Dutch oven or saucepan
- frying pan
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Per serving: 145 calories
Fat: 9 g · Carbs: 13 g · Protein: 4 g
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