4 leeks washed and cut into 1/2 slices and steamed or boil in pot of water for 10 minutes. Drain leeks and arrange into an oven safe dish.
In the meantime prepare the sauce.
Ingredients for Bechamel sauce:
1-1/2 cups organic milk or coconut milk (vegan) – warmed up.
3 tbsp. Flour
3 tbsp. Butter or plant-based butter
1/2 tsp. SaltPinch of nutmeg
In an saucepan melt butter and add flour.
Whisk until forms a loose ball on low/medium heat.
Slowly whisk in warmed milk. Whisk constantly until liquid becomes thick and creamy.
Turn off heat and add salt and nutmeg stirring until incorporated.
Pour sauce on top of leeks and bake for 20 minutes at 375 degrees.
Serve as a side dish or over noodles.
To make it a main meal you can add a protein like chickpeas or leftover white fish or salmon over the leeks and then cover with the sauce before baking.