Leeks with Three Mustard and Cheese Sauce

Boil leeks and cover with a creamy three-mustard cheese sauce, topped with breadcrumbs and baked until golden brown.

Estimated Nutrition

	Per Serving	Total
Calories	302.6 kcals	2420.5 kcals
Carbohydrates	17.7 grams	141.2 grams
Fat	19.8 grams	158.4 grams
Protein	14.5 grams	115.8 grams

Cook Time

25 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
g

Wholegrain Mustard

15
g

Dijon Mustard

5
g

English Mustard

Dairy

50
g

Butter

425
ml

Milk

175
g

Cheddar Cheese

grated

25
g

Parmesan

vegetarian hard cheese, grated

25
g

Cheddar Cheese

grated, for topping

GrainsCereals

50
g

Plain Flour

2
tbsp

White Breadcrumbs

fresh

NutsSeeds

1
1

Salt

to taste

1
1

Pepper

to taste

Vegetables

1350
g

Leeks

trimmed, washed and cut in half

Steps

Preheat your oven to 200°C.
Boil leeks in salted water for 3 minutes, then drain and refresh under cold water.
Whisk butter, flour, and milk in a saucepan until boiling, then simmer for 2 minutes.
Stir in grated cheddar, parmesan, and all three mustards, then season.
Transfer leeks to a shallow dish and pour the sauce over them.
Scatter a mix of breadcrumbs and extra cheese over the top.
Bake for 20 minutes until the top is golden brown.