Leeks in Cream Sauce Recipe

This recipe was a hit at our annual St. Patrick's Day meal. I had never tried eating leeks before we started this tradition, about 6-7 years ago. They're a very mild onion and are delicious!

This is from a cookbook that I gave to Robb 4 years ago for Christmas and has seen MUCH wear... Irish Food & Cooking by Biddy White Lennon & Georgina Campbell, 2006.

Leeks in Cream Sauce
Serves 4-6
4 large or 8 medium leeks
1 1/4 cups milk
8 strips of bacon, trimmed and sliced.
1 egg, lightly beaten
2/3 cup light cream
1 tbsp country mustard
3/4 cup grated cheese (optional)
salt and pepper

1) Slice the leeks into fairly large chunks. Put them into a pan with the milk. Season with a little salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until tender. Drain well and turn the leeks into a buttered shallow baking dish, reserving the cooking liquid.

2) Meanwhile, if using the bacon, put it into a frying pan and cook gently to allow the fat to run, then turn up the heat a little and cook for a few minutes until it crisps up. Remove from the pan with a slotted spoon and sprinkle the bacon over the leeks.

3) Rinse the pan used for the leeks. Blend the beaten egg, cream and mustard together and mix it with the reserved cooking liquid. Return to the pan and heat gently without boiling, allowing the sauce to thicken a little. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the leeks and bacon.

4) Sprinkle with grated cheese, if using, and brown for a few minutes under a hot broiler. (alternatively, the leeks may be served immediately without browning.) Serve with plain grilled meat or poutry, if you like.

Per portion: Cal 238, Protein 18.6g, Carbs 9g, fat 14.4g, cholesterol 90mg, Calcium 172mg, fiber 3.5g sodium 830mg.

Hope you like it!