Creamed Leeks

Oxmoor House
6 servings


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8 large leeks (about 3 pounds), cleaned
1/4 cup butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper


Cut cleaned leeks into 2-inch pieces, and place in a large heavy skillet; cover and cook in a small amount of boiling water 30 minutes or until tender. Drain. Rinse quickly with cold water; drain well. Transfer leeks to a serving dish, and set aside. Keep warm.

Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Stir in remaining 2 tablespoons butter, salt, and pepper. Pour sauce over prepared leeks. Serve immediately.

Created date

February 2010