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Creamed Leeks

8 large leeks, cleaned
1 cup of milk
¼ cup of butter, divided
2 tablespoons of all-purpose flour
½ teaspoon of salt
¼ teaspoon of pepper

Cut the cleaned leeks into two-inch pieces, then place in a large skillet. Cover and cook in a small amount of boiling water for 30 minutes or until tender. Drain, then rinse with cold water; then drain again. Transfer the leeks to a serving dish; then set aside, keeping warm.

Melt 2 tablespoons of butter in a heavy saucepan over low heat. Add the flour, stirring until smooth, then cook for 1 minute, stirring constantly, until sauce is thickened and bubbly. Stir in remaining the butter, and salt and pepper. Pour the sauce over prepared leeks and serve immediately.

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