Leeks With Toasted Cheese Sauce Recipes

LEEKS IN CHEESE SAUCE

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.

LEEKS IN MUSTARD SAUCE

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.

CHEESY LEEKS

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.

LEEKS WITH TOASTED CHEESE SAUCE

Steps:

• Place leeks in a pan of cold salted water, bring to the boil and boil for 2-3 min or until tender.
• Drain and reserve 300ml (1/2 pint) of the cooking liquid.
• Melt the butter in a saucepan, add the flour and mix until smooth.
• Blend in the reserved liquid and bring to boil, stirring continuously.
• Add the soft cheese, season and return to the boil.
• Arrange the leeks in a shallow flameproof dish, then pour the sauce over the top and sprinkle with Parmesan cheese.
• Place under a preheated grill until golden and bubbling.
• Garnish with a sprinkle of paprika.
• Serve immediately.