Creamed Leeks

INGREDIENTS (for 6-8 people)

Unsalted Butter

Plain Flour

Full fat Milk

Leeks 600-700g

Dijon Mustard

INSTRUCTIONS

Take your Leeks, give them a wash and dice them up into inch sized pieces roughly, place the diced Leeks to one side until needed.

Pop a Dutch Oven on a low heat and add a good Tbsp of Unsalted Butter.

Once the Butter has melted throw in around a Tbsp of plain white Flour.

Mix together the Butter and Flour until you have a paste, then, start slowly adding some Milk, a small splash at a time as you stir.

Keep adding Milk until you have a nice smooth white sauce, you want it fairly thick.

Pop the sauce to one side and place a high walled frying pan on the hob, turn the heat between medium and high and add a knob of Butter.

Chuck the Leeks into the pan and season.

Roast off the Leeks for a good 10 minutes to remove the water and get a nice bit of colour on them.

Then, pour in a few ladles of the sauce and stir through.

Next, go in with a Tbsp of Dijon Mustard, stir through and taste for seasoning.

If your happy, serve.

Enjoy