Creamed Leeks

This delicious side dish is excellent with most tomato-based dishes and good crusty bread.

Serves 4-6

• 50g Organic Butter
• 2 Tbsp Flour
• 1-2 Large Leeks
• 150ml Organic Cream
• Salt and Pepper to taste

Firstly wash the leek well, slicing into the green to get out any dirt.

Slice into 1-2 cm rounds.
Put the leeks in a pot of salted simmering water and cook for ten minutes.

Drain the leeks, reserving some of the cooking water.

Melt the butter in a saucepan, then add the flour, stirring well to make a roux.

Allow to cook for a minute or so, until white froth appears, but do not allow to brown.

Add the leeks, the cream, and enough of the reserved leek-water to make a good thick sauce.

Cook for a further 3 minutes, stirring well. Add salt and pepper to taste and serve immediately.

To make this recipe without the use of dairy products, substitute soy butter for the butter and soy milk for the cream.