Creamed Leeks Recipe
Ingredients
| 1/2 lb. leeks, cut in half lengthwise, then cut into 3-inch pieces | ||
| Water | 1/4 Cup (16 tbs) | |
| 1 tablespoon reconstituted natural butter-flavored mix | ||
| Cornstarch | 2 Teaspoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Rosemary leaves | 1/4 Teaspoon, crushed | |
| 1/4 teaspoon low-sodium instant chicken bouillon granules | ||
Directions
In 1-quart casserole, combine leeks and water.
Cover.
Microwave at High for 4 to 6 minutes, or until tender-crisp.
Drain.
Let stand, covered, while preparing sauce.
In small mixing bowl, blend butter-flavored mix and cornstarch.
Blend in remaining ingredients.
Microwave at High for 3 to 4 minutes, or until mixture boils, stirring 2 or 3 times.
Reduce power to 70% (Medium High).
Microwave for 1 minute longer.
Pour over leeks.
Stir.
Re-cover.
Microwave at High for 1 minute, or until heated through.
Cover.
Microwave at High for 4 to 6 minutes, or until tender-crisp.
Drain.
Let stand, covered, while preparing sauce.
In small mixing bowl, blend butter-flavored mix and cornstarch.
Blend in remaining ingredients.
Microwave at High for 3 to 4 minutes, or until mixture boils, stirring 2 or 3 times.
Reduce power to 70% (Medium High).
Microwave for 1 minute longer.
Pour over leeks.
Stir.
Re-cover.
Microwave at High for 1 minute, or until heated through.
Chef
