Emprimir
Correo Electrónico
Add a photoRaciónes: 6
| Tags: |
Ingredientes
- 4 trimmed leeks cut into 3 cm chunks
- 60 ml vermouth
- 2 tsp sea salt
- for the sauce
- 75 g butter
- 75 g flour
- 1/4 tsp english mustard powder or 1 tsp chicken stock concentrate
- 250 ml full fat milk
- 250 ml leek water plus
- 60 ml double cream opt'l
- pepper to taste
Direcciones
- put the chunked leeks into a pan, add the vermouth and enough water just to cover them. add the salt bring to a boil and let bubble to 10 min uncovered
- meanwhile melt the butter whisk in the flour and the mustard and cook this into a roux until you have a yellowy paste
- drain the leeks and reserve the liquid
- whisk the milk a little at a time into the roux and keep whisking until the sauce looks as if it might come away from the sides of the pan. whisk in 250 ml of the leek water then stir the sauce for about 10 min. taste and season the sauce with salt or powdeered chicken stock add the leeks to the sauce stir gently and add more leek water as needed. taste again and add cream a tbsp at a time
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 98 | 62% |
| Total Fat 11.13g | 14% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 870mg | 36% |
| Potassium 80mg | 2% |
| Total Carbs 11.87g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.29g | 2% |
| Protein 2.85g | 5% |
