Leek and broccoli "à la flamande"


Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs.

In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.
20K 5 4
Grade this recipe:

Last modified on: December 12th 2021

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.8 min.44 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Leek and broccoli "à la flamande"
Prepare 400 g leek and cut into chunks diagonally.

Set aside.

Stage 2 - 10 min.
Leek and broccoli "à la flamande"
Prepare 400 g broccoli.

Set aside.

Stage 3 - 1 min.
Leek and broccoli "à la flamande"
Use a steamer pan or, as shown here, put a little water in a deep pan and stand a dessert ring in the bottom.

Stage 4 - 5 min.
Leek and broccoli "à la flamande"
When the water boils, sit the basket of vegetables over the water to steam.

Salt the vegetables, then cover and leave to cook for about 5 minutes.

Stage 5 - 5 min.
Leek and broccoli "à la flamande"
Meanwhile, finely chop 2 hard-boiled eggs.

Set aside.

Stage 6 - 3 min.
Leek and broccoli "à la flamande"
Melt 50 g butter in a small pan.

Stage 7 - 2 min.
Leek and broccoli "à la flamande"
Add the chopped hard-boiled eggs, salt lightly and pepper to taste, then add 1 tablespoon French mustard and mix in.

Stage 8 - 3 min.
Leek and broccoli "à la flamande"
Check the vegetables: they should be tender, but still nice and green.

Drain thoroughly.

Stage 9
Leek and broccoli "à la flamande"
Serve the vegetables plated up, topped with the "à la flamande" sauce.
Remarks
If you don't like mustard, you can use lemon juice or vinegar instead.

Of course, if you possess a steam oven, use this to cook the vegetables as you would normally.
Keeping
Should be eaten right away.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
754 Kcal or 3,157 Kj26 gr53 gr49 gr
38 %10 %5 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
78 Kcal or 327 Kj3 gr5 gr5 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj7 gr13 gr12 gr
9 %3 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk, Mustard
How much will it cost?
  • For 4 people : 3.11 €
  • Per person : 0.78 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
231K4.4 2 hours 2 min. July 5th 2016
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page