Leek Vegetables in Bechamel Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Remove the outer leaves and the end of the root from the leek, then cut the stalks into rings, wash thoroughly, drain.
Meanwhile, heat water in a saucepan, add salt and add the washed leek rings to the boiling salted water and cook in it for about 20 minutes. Drain the leek in a kitchen sieve and collect the cooking water in a mug. Let the leek stock cool down to prevent the bechamel sauce from clumping.
Heat the butter in the saucepan, add the flour and sweat a little. Deglaze with 250 ml of leek stock and stir well with a whisk so that the sauce is creamy and does not clump, bring to the boil so that the flour taste disappears. Then add the cream and milk, season with boiled broth and freshly grated nutmeg and heat again briefly and then add the cooked leek to the bechamel sauce and stir carefully so that the leek is well distributed in the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.