Ingredients
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Steaming leeks:
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6 leek whites600 g of leeks
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40 g semi-salted butter
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25 cl Vegetable Stock
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1 pinch Salt
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Lemon béchamel:
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½ untreated yellow lemon peel
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30 cl Milk
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20 g Butter
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20 g Flour
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1 pinch Salt
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The finish:
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50 g grated Beaufort cheese
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½ untreated yellow lemon peel
Directions
Contrary to popular belief, leeks are not always a “strong” tasting vegetable. On the contrary, the taste can be delicate and refined. Here, I prepare it au gratin with a very light béchamel sauce which is acidic and really easy to make. You can also use it in other recipes.
How to Make the Steamed Leeks:
- Cut the leek whites in half lengthwise to make cleaning easier.
- Soak them in a large volume of cold water and shake to remove all the sand. Take them out of the water. Cut them finely.
- In a frying pan, cook over medium heat with the butter for 5 minutes.
- Add the salt and mix. Gradually pour in the vegetable stock with a ladle until the leeks are well cooked and tender.
- Remove from the heat. Set aside.
How to Make the Béchamel:
- Remove the half-peel of the lemon with a peeler, or a peeler knife, taking care not to scratch the white skin, which is bitter.
- Bring the milk to the boil in a saucepan, remove from the heat, and then add the lemon zest to infuse it for 5 minutes.
- Filter the perfumed milk through a strainer.
- Melt the butter in a saucepan (be careful that it does not start to color) and then add the flour passed through a dry sieve.
- Let it boil slowly for 2 to 3 minutes, stirring constantly, to cook the flour well. With a ladle, add the very hot milk, little by little, taking care to boil the sauce for a few seconds each time you pour in the milk (to avoid lumps). Add a little salt.
- Set aside, off the heat.
The Finish:
- Preheat the oven to the broil position.
- In a salad bowl, mix the leek with the béchamel sauce. Place this mixture in a gratin dish.
- Sprinkle with grated Beaufort cheese.
- Put in the oven and leave to gratinate for 3 or 4 minutes, more or less depending on the oven, watch carefully!
- Take the gratin out and finish the recipe by adding, at the last moment, the grated lemon half-zest.
Tip: don’t forget to boil the béchamel to cook the flour well. This way, the sauce will be creamier and, moreover, it will not have that unpleasant flour aftertaste.
