Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Leeks, shredded |
| 4 \N | Lrg stalks celery |
| \N \N | Salt & pepper |
| ¼ cup | Butter |
| ½ cup | Flour |
| 1 teaspoon | Mustard powder |
| ¼ teaspoon | Tumeric |
| 1⅓ cup | Milk |
| 1½ cup | Cheddar cheese, grated |
| 3 tablespoons | Breadcrumbs |
Saute the leeks and celery in a little oil for 5 min. Add ⅔ cup water.
Season, cover, and cook until the vegetables are tender. Put them into an ovenproof baking dish. In another pan, melt the butter. Stir in the flour, mustard powder and turmeric. Cook for 2 min. Gradually add the milk, stirring all the time to make a smooth sauce. Pur the sauce over the leeks and celery. Mix the cheese and breadcrumbs together and sprinkle them over the top. Brown in the oven at 375° for 15 min.