Creamed Leeks on Toast

Ingredients

• 2 medium Leeks (Well cleaned and trimmed)
• 4 cups Water (For boiling)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black Pepper (Freshly ground, to taste)
• 2 tbsp Butter (Unsalted)
• 2 tbsp All-Purpose Flour
• 1 cup Milk (Whole milk recommended)
• 2 slices Toast (Your favorite bread, toasted)

Instructions

1. 1Thoroughly wash the leeks, paying special attention to the layers where dirt can accumulate. Trim the dark green tops and the root end. Slice the leeks into 1/2-inch thick rounds.
2. 2Place the sliced leeks in a pot with 4 cups of water and 1/2 tsp of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the leeks are tender. Drain the leeks thoroughly in a colander, turning them upside down to remove excess water.
3. 3In a saucepan, melt 2 tbsp of butter over medium heat. Whisk in 2 tbsp of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 1 cup of milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
4. 4Place the toast on a plate. Spoon the drained leeks over the toast. Pour the white sauce generously over the leeks and toast. Serve immediately.