Leek Northumbria
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
leeks
medium size |
|
| 1 | cup |
bechamel (white) sauce
|
|
| 4 | ounces |
old english cheese
grated |
* |
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
leeks
medium size |
|
| 237 | ml |
bechamel (white) sauce
|
|
| 115.6 | ml/g |
old english cheese
grated |
* |
| 1 | x |
salt
to taste |
*
|
Directions
Trim leeks.
Split in four by piercing the contre and cutting towards the green parts, wash well and boil in salted water for 10 minutes.
Arrange on a shallow dish and cover with white sauce.
Sprinkle with grated cheese and brown under the salamander.
The alterantive is to place the cooked leeks in a pastry casing and proceed the same, or in a pie dish as indicated and cover the tip with mashed potatoes.
