Leek with bechamel sauce.
Use only the white part of the leek ± one lb.
Wash and cut in one inch pieces.
Boil in a bit of water until tender - drain ( water is good in soup
or can be used to substitiute half of the milk in the bechamel sauce.)
250 ml.milk -------- 1 cup + 2 tbsp,(warm)
30 gr.butter ------- 2 tblsp.
30 gr.flour --------3 tblsp.
pepper and salt.
1-egg yolk (optional)
Melt butter, add 1/4 tsp. of salt and a bit of pepper.
Add flour and mix with a wisk.
On medium heat and constantly mixing add warm milk and bring to a boil.
Turn heat down and let sauce boil for a couple of minutes (sauce may not taste floury.
Take off the heat and mix in the egg yolk and more spices if needed.
Pour bechamel sauce over cooked leek.
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