Leek Mousse Veg
HT HD ACC
d'oeuvre Starter Appetizer Accompaniment
Wales British Europe
225g/8oz Leeks, thinly sliced
1 tbsp Plain Flour
75g/3oz Soft Cheese with Garlic & Herbs
12g/ ½ oz Fresh Breadcrumbs
Preheat the oven to 180C, 350F, Gas Mark 4 and lightly butter 4 individual
Bring a large saucepan of lightly salted water to the boil, add the leeks and
5 minutes until tender. Drain in a colander and rinse with cold water.
the butter, flour and milk in a saucepan. Cook over a moderate heat, stirring
Remove the sauce from the heat, add half the cooked leeks, mix well and
leave to cool.
Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food
processor and process until smooth.
Divide the reserved cooked leeks between each ramekin then carefully pour the
sauce over the leeks.
Place the ramekins in a roasting tin adding enough hot water to come halfway up
the sides of the ramekins. Bake for 45 minutes.
To serve - remove from the oven and allow to stand for 5 minutes before turning
also be served as an accompaniment to a main course dish. Goes particularly well