Leeks in Cream Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 medium leeks 1-1/2 cups water stip lemon rind
2 bay leaves 30 g butter 2 tablespoons plain flour
ground pepper freshly grated nutmeg 1/4 cup cream
30 g butter, extra 1-1/2 cups breadcrumbs



1 Preheat oven to 200 C. Trim the leeks, remove aged leaves and split into flour, wash well. Tie into bundles, lower into pan of boiling water. Cook for 10-20 minutes, with lemon rind and bay leaves, until the leeks are tender. Drain, reserving liquid.
2 Melt butter in a pan, add flour, cook stirring 1 minute. Add 1 cup of reserved liquid, stir to blend. Cook over medium heat, Stirring all the time, until mixture boils and thickens.
3 Remove from heat, season with pepper and nutmeg. Stir cream through sauce. Arrange leeks in a shallow ovenproof dish. Pour cream sauce over leeks.
4 Melt extra butter in a pan until foaming, toss the breadcrumbs through, sprinkle them over cream sauce. Bake for 15 minutes to brown crumbs. Remove stirring from leeks. Serve immediately.
5 Note: This is a good accompaniment to simply cooked fish or chicken.
6 Hint: Leeks have been eaten and enjoyed in Ireland since the earlist days. If unavailable, replace with a large bunch of spring onions.

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