This 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 far 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. Here I have paired leeks with cannellini beans in an indulgently creamy sauce to which I have added a good dollop of wholegrain mustard. I find that the mustard adds a piquancy that helps cut through the richness of the overall dish and also marries well with the wonderful smokiness of the meaty Morteau sausage.
You can use dried cannellini beans if you wish... but to be honest tinned beans work just as well. This is a delicious albeit indulgent supper dish perfect for when you are in need of some comfort food.
1 Morteau sausage
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
1tblsp of wholegrain mustard
- Place the sausage in a saucepan of simmering water and poach for 35-40 minutes making sure that the water covers the sausage.
- 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. Season well with salt and freshly ground black pepper. Sauté for 3-4 minutes until softened but not coloured.
- 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.
- Add the cream and wholegrain mustard and allow to bubble for 3-4 minutes until the cream has reduced and thickened slightly. Remove the sprig of thyme and discard. Taste and adjust seasoning as necessary.
- Drain the sausage and slice. Serve with the creamed leeks.