Servings: 4
Calories: 275kcal
Ingredients
Leek
- 4 Tribes leek (washed and sliced into rings)
- 20 g butter (for the leeks)
- 2 bay leaves
- 3 sprigs fresh thyme
- salt and pepper (to taste)
- 1/2 glass water
Bechamel sauce
- 40 g flower
- 40 g butter (for the sauce)
- 400 ml milk
- 100 ml dry white wine
- 1 kl Dijon mustard
- Salt and pepper to taste
- pinch nutmeg (optional)
- grated cheese (optional)
Instructions
For the leeks:
- Melt 20g of butter in a large pan over medium-high heat.
- Add the leeks, thyme, and bay leaves. Add the water and simmer until the leeks are soft, about 15-20 minutes.
- Remove the thyme sprigs and bay leaves.
For the béchamel sauce:
- Melt 50g of butter in a separate pan over medium-high heat.
- Add the flour and stir well, cook this mixture for 2 minutes.
- Pour in the white wine and milk gradually, keep stirring until you have a smooth sauce.
- Add the mustard and season with salt, pepper, and possibly a pinch of nutmeg.
Merge:
- Add the stewed leeks to the béchamel sauce and mix well.
Voedingswaarden
Calories: 275kcal
- Serve warm, with a little extra cheese sprinkled on top if desired.
- Perfect as a side dish with a piece of meat or fish, in my case this was with mashed cauliflower and bratwurst
