Creamed Leeks
Mild and delicate creamed leeks make such a delicious side dish! They are best enjoyed with roasted chicken, a juicy steak or under your favorite fish.
Ingredients
- 10 extra large leeks about 11/2 pounds trimmed, cleaned and sliced at 1/4 inch
- 3 T. butter
- 1/2 tsp. kosher salt
- 1 c. whole milk
- 1.5 T. butter
- 1.5 T. rice flour
- 1/2 c. shredded Gruyere
- 1 pinch pepper
- 1/4 tsp. kosher salt
Instructions
- In a large saute pan, over medium-high heat add and melt 3 T. butter. Once melted, add sliced leeks.
- Saute for about 15 minutes or until tender enough to your liking.
- While the leeks are cooking, make the sauce.
- In a small saucepan melt the butter over medium-high heat.
- Add the flour and cook for about 1 minute.
- Whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
- Reduce to a simmer and season with the salt and pepper. Simmer for 2 to 3 more minutes.
- Stir in the Gruyere until melted. Keep warm.
- Pour cheese sauce over tender leeks and toss to combine. Heat through and serve immediately. Say Grace and enjoy!!
Tried this recipe?Let us know how it was!