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Leeks in White Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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.

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