Creamed leeks recipe for Sunday lunch

[Eggybreadwithnuts]

Had these recently on a roast at a restuarant, absolutely lovely. They were quite finely sliced. Have you got a recipe?

No set recipe, but I usually cut some up and roast them for a while (35-45 minutes at 180ish). Whilst they roast, I make a thinner bechamel sauce, ie add more milk, and then add a tiny amount of nutmeg and then some parmesan cheese. Stir the leeks once soft and on the verge of charring. It's delicious!

Sounds lovely.

I made a version from a medieval inspired recipe just yesterday. You infuse ground almonds in milk for a while then strain it, heat it with breadcrumbs (enough so that it thickens a bit but is not too stodgy) and then cook sliced leeks in this. I will pre soften them a bit first next time. You can add any seasoning, herbs/spices etc you like too.

I finely slice the leeks and soften them in a shed load of butter on a very low light. They take quite a while. Once soft, I add double cream and an unhealthy amount of cheddar and parmesan and salt and pepper and let it bubble down for a few minutes. They taste delicious and always go down a treat with guests.

Sounds great will give it a go but not sure abour the cheese

I slice the leeks and saute them in butter until getting a bit golden. Then add a bit of flour (not too much maybe a teaspoon for 3/4 leeks and then cream, plus 1/4 to 1/2 a chicken stock cube, pepper and nutmeg. Taste for salt (as stock cube is salty).

If I have my own stock I add that with the cream and reduce a bit to get the consistency I want.

The stock rounds out the flavour. I do the same with a cheese version but tend to put the mixture in a dish and top with cheese and breadcrumbs and not put cheese in the sauce.

Oh and go heavy on the pepper

Thanks, think this recipe suits me better as no cheese and want it as a veg for our roast chicken on Sunday

I love this recipe from Amy Sheppard, I know it has cabbage in it but you could just replace it with extra leeks (I love cabbage so I don't)

Yummy!

Oh that’s pretty similar to mine. Might try adding Dijon next time instead of nutmeg as a change.