ChatterBank1 min ago
Chopped leek in a white sauce
6 Answers
I recently went to Manchester and I went to a local pub which was serving traditional local food.
I had the most amazing dish which was chopped leek in a white sauce.
I'm not sure if the white sauce was made with cheese or milk.
I was wondering if anyone has the recipe.
Thanks very much!
I had the most amazing dish which was chopped leek in a white sauce.
I'm not sure if the white sauce was made with cheese or milk.
I was wondering if anyone has the recipe.
Thanks very much!
Answers
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I found a couple of recipes on the internet for you Cinnabon - not at all sure if either one is what you are looking for though.
Leeks in Cheese Sauce
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
4 large leeks
450 ml milk
110 g grated cheddar cheese, divided
25 g flour
25 g unsalted butter
1 bay leaf
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon mustard powder
1/8 teaspoon ground nutmeg
Pre-heat oven to 200�C.
Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
Add garlic powder, salt, mustard powder and nutmeg, then 85 g of the grated cheese, whisking until it is completely melted.
Remove the bay leaf, then pour the cheese sauce over the leeks.
Top with remaining cheddar, and bake 20-30 minutes, until golden.
If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further "set" and to avoid burning your mouth.
Leeks in Cheese Sauce
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
4 large leeks
450 ml milk
110 g grated cheddar cheese, divided
25 g flour
25 g unsalted butter
1 bay leaf
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon mustard powder
1/8 teaspoon ground nutmeg
Pre-heat oven to 200�C.
Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
Add garlic powder, salt, mustard powder and nutmeg, then 85 g of the grated cheese, whisking until it is completely melted.
Remove the bay leaf, then pour the cheese sauce over the leeks.
Top with remaining cheddar, and bake 20-30 minutes, until golden.
If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further "set" and to avoid burning your mouth.
Leeks in White Sauce
5 or 6 trimmed washed leeks cut into about 6inch/18cm lengths (though this is entirely adaptable)
1 large tablespoon of vegan margarine
2 heaped tablespoons of white flour
about 500 ml. of soya milk
seasalt to taste
Place the prepared leeks in a saucepan of boiling water and simmer for a few minutes. While they are cooking prepare the sauce: melt the margarine in a pan and stir in the flour. Gradually add the soya milk on a low heat, stirring all the time until the sauce thickens. You can add some of the water from the leeks if it is too thick and then add the salt. The sauce can be jazzed up a bit with a teaspoon of mustard or a dash of soy sauce or add a tablespoon of tahini for a rich, nutrient dense variation. Place the drained leeks in an ovenproof dish and pour over the sauce. This can be covered and placed in the oven for about half an hour at 180C/360F. Great for preparing in advance and heating up as a side dish a baked potatoe or other dish.
5 or 6 trimmed washed leeks cut into about 6inch/18cm lengths (though this is entirely adaptable)
1 large tablespoon of vegan margarine
2 heaped tablespoons of white flour
about 500 ml. of soya milk
seasalt to taste
Place the prepared leeks in a saucepan of boiling water and simmer for a few minutes. While they are cooking prepare the sauce: melt the margarine in a pan and stir in the flour. Gradually add the soya milk on a low heat, stirring all the time until the sauce thickens. You can add some of the water from the leeks if it is too thick and then add the salt. The sauce can be jazzed up a bit with a teaspoon of mustard or a dash of soy sauce or add a tablespoon of tahini for a rich, nutrient dense variation. Place the drained leeks in an ovenproof dish and pour over the sauce. This can be covered and placed in the oven for about half an hour at 180C/360F. Great for preparing in advance and heating up as a side dish a baked potatoe or other dish.
http://www.thefoody.com/vegetable/leekscheeses auce.html for option from the Foody site may be close to the dish, too.
Try with a blue cheese to use up the leftover Stilton, with a whole grain mustard, or in a pastry case for a leek tart alternative as well.
Try with a blue cheese to use up the leftover Stilton, with a whole grain mustard, or in a pastry case for a leek tart alternative as well.
http://www.independen...b-preform-663639.html
For anyone coming across this still, this is the way we always did this (and still do) not far away in Yorkshire!
For anyone coming across this still, this is the way we always did this (and still do) not far away in Yorkshire!
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