FRIJE

Instructions

• 1.   Separate the white from the green part of the leek.
• 2.   Remove the outer leaves of the white part, wash it.
• 3.   Cut it into 4 to 5 centimeter pieces.
• 4.   Precook them in steam (keep them slightly crunchy).
  
  For the béchamel sauce: Prepare the white roux: in a saucepan, melt the butter over low heat, add the flour.
• 5.   Mix until obtaining a homogeneous mixture and cook for 3 minutes over low heat (without browning).
• 6.   Let it cool.
  
  In another saucepan, bring the milk to a boil.
• 7.   Pour it gradually over the cooled white roux.
• 8.   Mix using a whisk.
• 9.   Bring to a boil for about 5 minutes while stirring.
• 10.   Season.
• 11.   The sauce should thicken gradually, becoming creamy and coating. Cut the brie into cubes and add it to the béchamel sauce.
• 12.   Let it melt. Butter an oven dish, place the leek pieces next to each other.
• 13.   Cover with sauce and place under the oven grill until the surface is gratinated.

Nutritional information *