Leeks With 3 Mustards Cheesy Sauce Recipes

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LEEKS WITH 3 MUSTARDS & CHEESY SAUCE



Leeks with 3 Mustards & Cheesy Sauce image

Leeks with 3 Mustards & Cheesy Sauce

Provided by bestrecipesuk

Categories     Fish Night     Sunday Roasts

Time 45m

Yield 8

Number Of Ingredients 12

small leeks
salt & pepper
butter
plain flour
milk
cheddar cheese
Parmesan cheese
wholegrain mustard
Dijon mustard
English mustard
fresh breadcrumbs
cheddar cheese

Steps:

  • Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.
  • Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.
  • Place the butter in a saucepan and melt then add the flour and mix thoroughly. Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
  • Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.
  • Put your leeks into a shallow serving dish and pour over the sauce.
  • Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.
  • Bake in the oven for 20 minutes until the top is golden brown.
  • A perfect side dish! Enjoy!

LEEKS IN MUSTARD SAUCE



Leeks in Mustard Sauce image

Leeks have a delicious oniony flavor and they are so wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

10 medium leeks (white portion only)
2 green onions with tops, chopped
1 garlic clove, minced
1 tablespoon olive oil
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
6 tablespoons cold butter
1 tablespoon Dijon mustard
Dash white pepper

Steps:

  • Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

Nutrition Facts : Calories 185 calories, Fat 13g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 160mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CHEESY LEEKS



Cheesy leeks image

These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 40m

Yield as a side

Number Of Ingredients 8

600g leeks (about 3 medium), trimmed and cut into 2cm rounds
50g butter
50g plain flour
500ml milk
100g Yeo Valley Organic mature cheddar, grated
1 tsp English mustard
50g stale bread, blitzed to crumbs
2 tsp thyme leaves

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
  • Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
  • Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium

LEEKS WITH MUSTARDS AND CHEESE



Leeks with mustards and cheese image

Leeks with cheese is a traditional dish in the Netherlands, the two mustards add a nice tang to this dish. If you are not a big mustard fan, start with using 1/2 tablespoons of the mustard.

Provided by PetsRus

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs baby leeks, trimmed and washed and cut in half
salt and pepper
2 ounces butter
3 ounces plain flour
425 ml milk
6 ounces cheddar cheese, grated
1 ounce parmesan cheese, grated
1 tablespoon coarse grain mustard
1 tablespoon Dijon mustard
freshly grated nutmeg
2 -3 tablespoons fresh white breadcrumbs
1 ounce grated cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
  • Drain and put under cold water immediately to refresh and stop the cooking process.
  • Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
  • Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
  • Add the grated cheddar and parmesan, then the mustards.
  • Season with salt and pepper and the nutmeg.
  • Put the leeks into a shallow serving dish and pour over the sauce.
  • Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
  • Bake in the oven for 20 minutes until the top is golden brown.

Nutrition Facts : Calories 460.2, Fat 23.5, SaturatedFat 14.4, Cholesterol 69, Sodium 458.3, Carbohydrate 47.4, Fiber 4.6, Sugar 9.2, Protein 17.5

LEEKS IN CHEESE SAUCE



Leeks in Cheese Sauce image

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.

Provided by FlemishMinx

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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 3/4 of the grated cheese, whisking until it is completely melted.
  • Remove the bayleaf, 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.

Nutrition Facts : Calories 304.1, Fat 18.6, SaturatedFat 11.6, Cholesterol 57.7, Sodium 315.9, Carbohydrate 23, Fiber 1.8, Sugar 3.7, Protein 12.5

CHEESY LEEKS & HAM



Cheesy leeks & ham image

A low-carb leek, ham and cheese meal in 25 minutes

Provided by Merrilees Parker

Categories     Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 5

8 small leeks , white part only
8 slices cooked ham
100g cheddar , grated
2 tbsp Dijon mustard
6 tbsp crème fraîche (full or half-fat)

Steps:

  • Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
  • Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

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