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Leek and Cheese Sauce Recipe
This leek and cheese sauce is deliciously creamy, packed with flavour and flecked with buttery leeks and sweet peas. Serve with your next roast dinner!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
British
Diet:
Vegetarian
Servings:
6
servings
Author:
Emily Leary
Equipment
Weighing scales
Kitchen knife
Chopping board
Grater
Large saucepan
Whisk
Wooden spoon
Ingredients
25
g
slightly salted butter
275
g
leeks
2 medium, trimmed and sliced
2
cloves
garlic
minced
400
ml
whole milk
25
g
plain white flour (all purpose flour)
100
g
mature cheddar cheese (sharp cheddar)
grated
100
g
petit pois
frozen fresh
salt and black pepper
Metric
-
Ounces
Instructions
Melt half butter in a large pan over a medium-low heat.
Add the leeks, garlic and a pinch of salt and pepper and sweat for 5-7 minutes until soft.
Add the flour and remaining butter to the pan, stir to coat the leeks.
Gradually add the milk while whisking over a low heat.
Continue to heat until it thickens. Taste to make sure the flour has cooked out.
Add the cheese and whisk through gently until melted.
Stir in the peas and cook for a a couple of minutes to heat through.
Season, if needed, and serve.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
16
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
34
mg
|
Sodium:
172
mg
|
Potassium:
249
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1274
IU
|
Vitamin C:
12
mg
|
Calcium:
237
mg
|
Iron:
1
mg
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