Leeks in Bechamel Sauce

A delicious vegetable accompaniment to roast or grilled meat, especially lamb or beef, Leeks in Bechamel Sauce is very easy and inexpensive to make. The cheese may be omitted if you prefer.

1 teaspoon butter

1 lb. cooked leeks, cut into

2-inch lengths

1 pint bechamel sauce

4 tablespoons double cream

½ teaspoon cayenne pepper

1 teaspoon grated nutmeg

2 teaspoon salt

4 teaspoon black pepper

2 oz. Parmesan cheese, grated

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

With the teaspoon of butter, grease a medium-sized baking dish. Lay the chopped leeks in the dish and set aside.

In a medium-sized mixing bowl, com-bine the bechamel sauce, cream, cayenne, nutmeg, salt and pepper.

Pour the sauce over the leeks to cover them completely. Sprinkle over the cheese.

Place the dish in the centre of the oven and bake for 30 to 35 minutes, or until the top is golden brown and bubbling, Remove the dish from the oven and serve immediately.

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