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| RECIPE FOR CREAMED LEEKS |
Title: Creamed Leeks
Category: Side Dish Southern
Serves: 6
Ingredients:
| 8.00 | lg | Leeks (about 3 pounds) | | | Cleaned | | 0.25 | c | Butter or margarine, divided | | 2.00 | T | All-purpose flour | | 1.00 | c | Milk | | 0.50 | ts | Salt | | 0.25 | ts | Pepper |
Instructions:
Cut cleaned leeks into 2-inch pieces, and place in a large heavy skillet; cover and cook in a small amount of boiling water 30 minutes or until tender.
Drain.
Rinse quickly with cold water; drain well.
Transfer leeks to a serving dish, and set aside.
Keep warm.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly, until sauce is thickened and bubbly.
Stir in remaining 2 tablespoons butter, salt, and pepper.
Pour sauce over prepared leeks.
Serve immediately.
The Southern Heritage Vegetables Cookbook Oxmoor House.
Birmingham, Alabama MM Format by John Hartman Indianapolis, IN
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