Yield: 4 servings
|1 pounds||Baby Leeks|
|1 tablespoon||Plain FLour|
|1¼ cup||Semi Skimmed Milk|
|3½ ounce||Vegetarian Stilton|
|2 tablespoons||Fresh Thyme|
Preparation: 10 Minutes Cooking: 30-35 Minutes Freezing: Not Suitable Nutrional Information per Serving: 247 calories 2g fibre (medium) 19g carbohydrate (medium) 14g fat (high) 8g saturated fat (high) 11g protein (medium) 1.05g salt (high) no added sugar
crumble the stilton and chop the fresh thyme 1. Preheat the oven to 200C/400F/Gas 6. Cook the leeks in a large pan of boiling water for 10 minutes until tender. Drain and transfer to a large heatproof dish.
2. Melt the butter in a small pan, stir in the flour and cook gently for
1 minute. Gradually beat in the milk, then simmer for 3 minutes to make
a smooth sauce. Stir in the cheese, season to taste and remove from the
3. Pour the sauce over the leeks. Stir together the breadcrumbs and thyme
and sprinkle over the leeks. Bake 15-20 minutes until crisp and golden. Serve with a crisp green salad.
Submitted By KAZ LANGRIDGE On 08-18-95