Title: Creamed Leeks
Categories: Vegetable Side Southern
Yield: 6 Servings

8	lg	Leeks (about 3 pounds)
		Cleaned
1/4	c	Butter or margarine, divided
2	tb	All-purpose flour
1	c	Milk
1/2	ts	Salt
1/4	ts	Pepper

Cut cleaned leeks into 2-inch pieces, and place in a large heavy skillet; cover and cook in a small amount of boiling water 30 minutes or until tender. Drain. Rinse quickly with cold water; drain well. Transfer leeks to a serving dish, and set aside. Keep warm.

Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly, until sauce is thickened and bubbly. Stir in remaining 2 tablespoons butter, salt, and pepper. Pour sauce over prepared leeks. Serve immediately.

The Southern Heritage Vegetables Cookbook Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN

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