Leeks on Toast with Cheese and Worcestershire Sauce

Leeks on Toast with Cheese and Worcestershire Sauce
Staff Writer
Eat Your Vegetables

Leeks on Toast

This dish is a lovely afternoon snack. Add as much Worcestershire sauce as you can — it cuts brilliantly across the sweet leeks.

2
Servings
877
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from Eat Your Vegetables by Arthurs Potts Dawson (Octopus/Mitchell Beazley 2012). 

Ingredients

For the béchamel sauce

  • 4 Tablespoons butter
  • 1/2 Cup all-purpose flour
  • 1 1/3 Cup milk
  • Whole nutmeg, for grating
  • 1 1/2 Cup grated Cheddar cheese
  • 1/2 Cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

For the toast

  • One Pound leeks, white parts only
  • 4 Tablespoons butter
  • 1 Cup béchamel sauce
  • 4 slices bread
  • 1 1/2 Cup grated Cheddar cheese
  • Salt and pepper, to taste

Directions

For the béchamel sauce

Melt the butter in a saucepan until it foams. Mix in the flour and cook over low heat, stirring for 4-5 minutes without allowing the roux to brown. With the pan still on the heat, slowly whisk in ½ the milk, then increase the heat, bringing to a boil, and cook until thickened, whisking well to avoid lumps. Season lightly with salt but quite generously with pepper and nutmeg, then add the Cheddar and Parmesan. Keep the sauce warm until you're ready to make your toast. 

For the toast

Using a very sharp knife, cut the whites of the leeks lengthwise into quarters. Wash them under cold running water to remove any sand or soil, then finely chop. 

Melt the butter in a saucepan, add the leeks and a pinch of salt, and cook over medium heat for 10 minutes, until they are soft and transluscent, stirring occasionally. Season with salt to taste and add both sauces and mix well. Preheat the broiler to medium. 

When the leek mixture is hot, toast the bread lightly on one side under the broiler, then turn the slices over and spread the leek mixture onto the untoasted side. Sprinkle the Cheddar on top and put the toast back under the broiler to color the cheese to a golden brown. Serve hot with your favorite pickle. 

Nutritional Facts

Total Fat
36g
51%
Sugar
22g
24%
Saturated Fat
19g
79%
Cholesterol
122mg
41%
Carbohydrate, by difference
92g
71%
Protein
46g
100%
Vitamin A, RAE
450µg
64%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
1590mg
100%
Choline, total
92mg
22%
Fiber, total dietary
4g
16%
Folate, total
124µg
31%
Iron, Fe
5mg
28%
Magnesium, Mg
101mg
32%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
1988mg
100%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
2892mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
324g
12%
Zinc, Zn
6mg
75%

Leek Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Leek Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.