Leeks in Cream Sauce Recipe

Perfect accompaniment for your chicken main dish
Yield: 4    Preparation Time: 30 minutes    Cooking Time:
An ideal side dish to serve with chicken.


6 leek stalks
2 tablespoons flour
3 tablespoons cream
2 stripes of lemon rind
80g breadcrumbs
60g butter
2 bay leaves
Nutmeg, freshly grated
Ground pepper
Cooking twine

Recipe Instructions

Preheat oven to 200°C.

Prepare the leeks.
Wash the leeks and cut each stalk into 4 equal size pieces. Cut each piece twice lengthways. Tie into bunches.

Boil the leeks.
Place the leeks in boiling water and add the lemon rind and bay leaves. Boil for 15 – 20 minutes, drain but reserve the cooking liquids.

Make a roux.
Melt 30g of butter in a saucepan, add the flour and cook for 1 minute. Pour 400ml of the reserved cooking liquid into the roux stirring continuously and season with pepper and nutmeg.

Bake the leeks.
Place the leeks in an oven-proof dish and cover with the sauce. Melt the remaining butter in a small saucepan and add the breadcrumbs. Brown all over. Sprinkle the crumbs over the dish and bake in the oven for 15 minutes.

Remove the twine and serve immediately.


Side Dish