Baked leeks in mustard cream

Page 54

| Course Type: Sides

(1 review)

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Recipe Reviews

Lovely - silky and rich. Very easy to make.

I prefer to cut them to in bite-size pieces as the outer skin hardens a bit. This is a lovely contrast with the gooey inside, but not if you have to cut up a whole leek first. It does look better if you leave them whole (or half), though.

I served this with plain rice and chicken livers with thyme. It was good. Celeriac mash and a fried egg was also a good combination.

(edited 20th July 2011) (0) comment (0) useful  

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