Leeks in White Sauce
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
7.2g
Energy (kJ)
799kJ
Energy (kcal)
191kcal
Carbohydrate incl. fibre (g)
22.5g
Carbohydrate excl. fibre (g)
20.7g
Sugar (g)
9.0g
Fibre (g)
1.8g
Fat (g)
8.5g
Saturated fat (g)
3.7g
Unsaturated fat (g)
4.4g
Monounsaturated fat (g)
1.2g
Polyunsaturated fat (g)
0.3g
Trans fat (g)
0.1g
Cholesterol (mg)
15mg
Sodium (mg)
564mg
Salt (g)
1.41g
Vitamin A (IU)
1774IU
Vitamin C (mg)
11.5mg
Calcium (mg)
219mg
Iron (mg)
1.99mg
Potassium (mg)
396mg
Total
28.8g
3197kJ
765kcal
90.1g
82.7g
35.9g
7.4g
34.0g
14.9g
17.8g
4.6g
1.2g
0.4g
59mg
2257mg
5.65g
7096IU
45.9mg
876mg
7.96mg
1584mg
- 4 large leeks, sliced
- 20 g Flora Buttery
- 20 g plain flour
- 400 ml semi-skimmed milk
- 1 Knorr Vegetable Stock Pot
- 25 g cheddar cheese, grated
- 5 grams chopped fresh chives to garnish
- 1 Bring a pan of water to the boil and cook the leeks until just tender. Drain.
- 2 Meanwhile melt the Flora in a heavy based pan and stir in the flour to make a roux. Stirring continuously, on gentle heat for 1-2 minutes.
- 3 Gradually whisk in the milk. Add the Knorr Stock Pot and whisk over a moderate heat until the sauce boils. Reduce the heat and simmer for 4-5 minutes until the sauce is thick and smooth.
- 4 Pour over the leeks and sprinkle the cheese on top. Place under a hot grill until golden. Serve garnished with the chives.