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Creamed mustard leeks recipe

1 rating

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1330kj
319kcal 16%
Fat
20g 28%
Saturates
10g 51%
Sugars
9g 10%
Salt
1.1g 19%

of the reference intake
Carbohydrate 15.8g Protein 17.4g Fibre 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.

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.

See more Side dish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.