Creamy Leek with a Touch of Mustard and White Wine
Traditional leeks in a rich béchamel sauce, enriched with subtle seasonings. The harmony of mustard and white wine gives a refined twist to this Belgian classic.
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Porties: 4
Calorieën: 275kcal
Ingrediënten
Leek
- 4 Tribes leek washed and cut into rings
- 20 g butter for the leeks
- 2 bay leaves
- 3 Twigs 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
Werkwijze
For the leeks:
- Melt 20g butter in a large saucepan over medium heat.
- Add the leeks, thyme, and bay leaves. Add the water and simmer until the leeks are tender, about 15-20 minutes.
- Remove the thyme sprigs and bay leaves.
For the béchamel sauce:
- Melt 50g butter in a separate pan over medium heat.
- Add the flour and stir well, fry this mixture for 2 minutes.
- Pour in the white wine and milk gradually, stirring until you have a smooth sauce.
- Add the mustard and season with salt, pepper, and a pinch of nutmeg if desired.
Join:
- Add the stewed leeks to the béchamel sauce and mix well.
Voeding
Calories: 275kcal
Notities
- Serve warm, with some extra cheese sprinkled on top if desired.
- Perfect as an accompaniment to a piece of meat or fish, in my case this was with cauliflower puree and bratwurst