Leeks with Bechamel Sauce
6 servings
50 minutes
Leek with béchamel sauce is a refined and delicate dish of European cuisine that combines the creamy softness of the sauce with the pleasant sweetness of leeks. This recipe originates from French gastronomy, where béchamel sauce is one of the fundamental culinary elements. Leeks cooked until tender acquire a delicate flavor that perfectly complements the velvety sauce with subtle tomato notes. Baking with Gruyère cheese gives the dish an appetizing golden crust and a savory aroma. Serving with fresh parsley completes the flavor profile. This dish is perfect for a cozy home dinner or an elegant dinner with guests, showcasing the richness and harmony of classic European culinary traditions.
1
Wash the leek, remove the root and outer green leaves. Bring a large pot of salted water to a boil, add the onion, and cook for 15 minutes until soft.
- Leek: 12 pieces
- Salt: to taste
2
At this time, melt the butter with sunflower oil in a saucepan, mix in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk while continuing to stir, and cook for another 10 minutes. Then lightly salt and mix in the tomato sauce.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 500 ml
- Tomato sauce: 3 tablespoons
- Salt: to taste
3
Drain the water from the onion, place it in a baking dish, and pour the resulting pink sauce over it.
4
Sprinkle with grated cheese. Bake at 200 degrees for 15-20 minutes until a golden crust forms. Sprinkle with finely chopped parsley and serve immediately in the same dish.
- Gruyere cheese: 80 g
- Parsley: 5 stem
