Creamed mustard leeks recipe
Created by The Tesco Recipes team
These creamy mustard leeks are topped with crumbled sausages and cheese for an indulgent side dish or why not serve as a hearty main over the Christmas holidays?
See method- Serves 8 as a side
- Takes 45 mins
- 319 calories / serving
- Freezable
Ingredients
- ½ tbsp olive oil
- 375g reduced-fat pork sausages
- 6 fresh thyme sprigs, leaves picked, plus extra to garnish
- 15g butter
- 6 leeks, trimmed and thickly sliced
- 30g plain flour
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 300ml milk
- 250ml single cream
- 120g Cheddar, grated
Each serving contains
- Energy
- 1330kJ 319.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 15.8gProtein 17.4gFibre 5.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a deep, ovenproof frying pan over a high heat. Take the meat out of the pork sausages and fry with the thyme leaves from for 6-7 mins until golden, breaking up the meat with a spoon. Transfer the sausage meat to a bowl with a slotted spoon.
- Melt the butter in the pan and reduce the heat to low-medium. Sauté the leeks for 12 mins, stirring regularly and scraping up any bits on the bottom. Stir in the plain flour, Dijon and wholegrain mustard; cook for 1 min. Pour in the milk and single cream and stir for 3-4 mins until thickened.
- Remove from the heat, stir in the grated Cheddar and season. Top with the sausage meat and the thyme leaves, then bake for 10-12 mins until golden and bubbling.
- See more Side dish recipes
Tip
Decant into a baking dish before baking. Cool to room temperature, then freeze. To serve, defrost overnight in the fridge, then reheat in the oven until piping hot throughout.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
