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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.

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Last modified on: December 12^th 2021

Keywords for this recipe:Leek Broccoli Flemish Flamande Butter Hard-boiled eggs Mustard Steamed

For 4 people, you will need:

1 400 g leek
2 400 g broccoli
3 2 hard-boiled eggs
4 50 g butter
5 1 tablespoon French mustard
6 salt
7 pepper
Total weight: 965 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
36 min.	8 min.	44 min.

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Step by step recipe

Stage 1 - 15 min.

Leek and broccoli "à la flamande" : Photo of step #1

Prepare 400 g leek and cut into chunks diagonally.

Set aside.

Stage 2 - 10 min.

Leek and broccoli "à la flamande" : Photo of step #2

Prepare 400 g broccoli.

Set aside.

Stage 3 - 1 min.

Leek and broccoli "à la flamande" : Photo of step #3

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" : Photo of step #4

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" : Photo of step #5

Meanwhile, finely chop 2 hard-boiled eggs.

Set aside.

Stage 6 - 3 min.

Leek and broccoli "à la flamande" : Photo of step #6

Melt 50 g butter in a small pan.

Stage 7 - 2 min.

Leek and broccoli "à la flamande" : Photo of step #7

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" : Photo of step #8

Check the vegetables: they should be tender, but still nice and green.

Drain thoroughly.

Stage 9

Leek and broccoli "à la flamande" : Photo of step #9

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
754 Kcal or 3,157 Kj	26 gr	53 gr	49 gr
38 %	10 %	5 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
78 Kcal or 327 Kj	3 gr	5 gr	5 gr
4 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
189 Kcal or 791 Kj	7 gr	13 gr	12 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).

How much will it cost?

For 4 people : 3.11 €
Per person : 0.78 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Hearty leek and sprout soup, Layered Leek and Egg Gratin , Langoustine and leek tarts, Sautéed green vegetables, Hotpot my grandmother's way , ... All
	Broccoli: You can check-out other recipes which use it, like for example: Sliced chicken with mushrooms and broccoli, Sautéd broccoli with ham, Potato and broccoli gratin, Two-cheese vegetable gratin, Sautéed Green Vegetables, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Leek and egg frichti, Little Christmas biscuits, Red rice pannequets, Caramelized apple and walnut cake, Citrus tart, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Piedmont salad, Leeks in vinaigrette , Spinach on toast with bechamel, Rice and purple-sprouting broccoli salad, ... All

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