Béchamel ham and leek, sausages

2021-05-09

A simple, but very satisfying meal. The sausages aren't even necessary, but add a bit of flavor contrast.
See also: béchamel ham & leeks.

Sadly enough, leeks in the US are often poor quality, i.e. all green, very little white.

This is what you need for 2 servings:

Pic1: béchamel ham & leeks, chicken cheddar brats

2021-05-09

Pic2-4: stewing leeks

Cut and rinse leek. Use leek whites and/or light green leaves only.
Discard dark green leaves or reserve for soups.
Heat 4 tbsp. butter or 2 cups of water.
Add leeks. Cover and steam the leeks until soft, 15-20 minutes.
Stir occasionally to prevent burning.
Drain cooking liquid and reserve to make béchamel / leek velouté sauce.

Pic5-7: sauced

Pic8-10: cheddar brats sausages