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.
21K 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.
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.
Should be eaten right away.
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
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
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
512K 14.5 2 hours 55 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
404K3.5 12 min. March 21th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

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