This Mustard Creamed Leek & Cannellini Beans Recipe is an incredibly simple dish to make and one that showcases that most noble of winter vegetables – the leek.
Leeks possess a gentle flavour which is more subtle and refined than that of other members of the allium family such as onions and shallots but because they can be a little trickier to cook they don’t seem to enjoy the same popularity.
– 1 Morteau sausage
– 25g butter
– 2 large leeks, washed and sliced into rounds
– A sprig of fresh thyme
– Sea salt and freshly ground black pepper
– 1 tin of cannellini beans, drained and well rinsed
– 50ml dry white wine
– 200ml double cream
– 1 tbsp of wholegrain mustard
1. Place the sausage in a saucepan of simmering water and poach for 35-40 minutes making sure that the water covers the sausage.
2. Separately (when the sausage is almost cooked) melt the butter in a medium saucepan over a moderate heat. When the butter is melted add the sliced leeks and thyme.
3. Season well with salt and freshly ground black pepper.
4. Sauté for 3-4 minutes until softened but not coloured.
5. Add the wine and cannellini beans to the saucepan with the leeks. Increase the heat slightly and cook for a couple of minutes until most of the wine has evaporated.
6. Add the cream and wholegrain mustard and allow to bubble for 3-4 minutes until the cream has reduced and thickened slightly.
7. Remove the sprig of thyme and discard. Taste and adjust seasoning as necessary.
8. Drain the sausage and slice. Serve with the creamed leeks.
Niamh believes Ireland produces some of the best food in the world, and travels around the country; seeking out the best food producers, and places to eat.
An accomplished cook and baker, Niamh is also a previous MasterChef Ireland finalist. During the competition she had the opportunity to cook in some of Ireland’s top restaurants and experience life on the other side of the kitchen pass.
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