Name: Creamy leeks with mustard and white wine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Belgian
Ingredients: 4 leeks (washed and cut into rings); 20 g butter (for the leeks); 2 bay leaves; 3 sprigs fresh thyme; salt and pepper (to taste); 1/2 glasses water; 40 g flour; 40 g butter (for the sauce); 400 ml milk; 100 ml dry white wine; 1 tsp Dijon mustard; salt and pepper to taste; nutmeg (pinch, optional); grated cheese (optional)

Method

Get cooking

For the leeks:

Melt 20g butter in a large pan over a medium-high heat.
Add the leeks, thyme and bay leaves. Add the water and simmer until the leeks are soft, approximately 15–20 minutes.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Remove the thyme sprigs and bay leaves.

For the béchamel sauce:

Melt 50g butter in a separate pan over a medium-high heat.
Add the flour and stir well, cooking this mixture for 2 minutes.
Gradually pour in the white wine and milk, stirring continuously until you have a smooth sauce.
Add the mustard and season with salt, pepper and a pinch of nutmeg if desired.

Combining:

Add the braised leeks to the béchamel sauce and mix well.

Background

Serve hot, with some extra cheese sprinkled over if desired. Perfect as a side dish with meat or fish; in my case, this was with cauliflower mash and a frying sausage.

Creamy leeks with mustard and white wine

Ingredients

Leeks

Béchamel sauce

Get cooking

For the leeks:

For the béchamel sauce:

Combining:

Background