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Creamy leeks

A lovely accompaniment to a roast or steak.  Particularly if you are not confident about getting a gravy (which sometimes fails when I roast pork) because this dish means there is a yummy sauce to have on the side. 
  • large knob of butter
  • couple of leeks, washed and sliced
  • 1tbsp plain flour
  • milk - about half a pint, give or take
  • freshly grated nutmeg
  • seasoning
  1. Melt the butter in a heavy based pan.  Gently saute the leeks, taking care they don't burn, until they are golden and sweet.  
  2. Add the flour and mix to make a paste.
  3. Slowly add the milk, a little at a time to make a white sauce around the leeks until it is the consistency you desire.
  4. Add a little freshly grated nutmeg and season to taste.