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Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.
Photograph by Antonis Achilleos
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Photo: Creamy Dijon Leeks Recipe
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By mdare
on April 05, 2012
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The sauce was really good, but mine did not look like the picture. The sauce could easily go with chicken or fish.
By Sheena_evil
Spokane, WA
on March 04, 2012
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This was my first time eating/cooking with leeks. They got nice and tender after being steamed and tasted great with the sauce. I ended up adding asparagus as well. I am so glad I tried this!
By James Lamberti
Tennessee
on February 16, 2012
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Needed a last minute nice meal so sauteed leeks in olive oil and garlic, made sauce as indicated but added a touch of unsalted butter and served a filet of pan seared turbot flounder on the bed of leeks with sauce. Really was easy and tasted great
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