Leek with Béchamel Sauce

Appetizers | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek with Béchamel Sauce

Ingredients

Leek - 12 pieces
Butter - 0.9 oz
Safflower Oil - 2 tablespoons
Wheat Flour - 1 tablespoon
Milk - 17 fl oz
Passata Tomato Sauce - 3 tablespoons
Gruyère cheese - 2.8 oz
Parsley - 5 stems
Salt - to taste

Step by Step guide

Step 1

Wash the leeks, remove the root and the outer green leaves. Bring a large pot of salted water to a boil, add the leeks, and cook for 15 minutes until soft.

Step 2

Meanwhile, melt the butter with the sunflower oil in a saucepan, mix in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk while continuing to stir, and cook for another 10 minutes. Then lightly salt and stir in the tomato sauce.

Step 3

Drain the water from the leeks, transfer them to a baking dish, and pour the resulting pink sauce over them.

Step 4

Sprinkle with grated cheese. Bake for 15-20 minutes at 392°F until a golden crust forms. Sprinkle with finely chopped parsley and serve immediately in the same dish.