Leeks in a cheese sauce is a classic British dish served as a side dish with a roast, but also works well as a baked potato filling, makes a super tasty quiche or even a filling for a pasty. Here the creamy sauce is covered with a crunchy, wholesome crumble - a genius recipe.
The recipe is based on one from Sophie Wright at British Leeks. Sophie says the dish makes the perfect side dish to accompany any Sunday roast. British leeks work really well with a delicious creamy, cheesy sauce and the crumble topping. Made with a combination of oats and nuts this is something that will definitely wow your dinner guests.
And having made this recipe several times now, she is quite correct.
INGREDIENTS
30g / 1 oz butter
4 large leeks cut into 2cm / 1" slices
30g / 1 oz plain flour
400ml / 1 2/3 cups whole milk
175g / 6 oz cheddar cheese
2 heaped tsp Dijon mustard
30g / 1 oz chopped parsley
For the topping
115g / 4 oz plain flour
115g / 4 oz rolled oats
75g / 3 oz diced butter
55g 2 oz chopped hazelnuts
55g / 2 oz grated Parmesan cheese
2 tbsp sunflower seeds
Salt and pepper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
PREPARATION
Preheat oven to 190°C / 375 ° F / Gas 5
Melt the butter in a large sauté pan over a medium heat. Once the butter melts, add in the sliced leeks and stir thoroughly. Cook for around 10-12 minutes, stirring from time to time to prevent the leeks and butter from burning.
One the leeks are softened, add in the flour and stir into the leeks and butter (it will go a little thick and lumpy but do not worry). Cook for a few minutes to cook the flour through, make sure you continue to stir.
Add half of the milk and, again, stir well. Bring the milk to a boil and once it starts to thicken (which be warned happens all of a sudden) add the remaining milk and cook through again continuing to stir. Finally, add the grated cheese, the mustard and the chopped parsley. Season the mixture with salt and pepper to your taste. Leave the sauce to cool.
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