Baked leeks in mustard cream

From More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals

Cookbook

Author(s): Janet Kessel Fletcher

Page 54

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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wester

16 years ago

★ ★ ★ ★ ★ 4/5

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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.

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