042 / 75 · A Vegetable-Led Table

Creamy Leek and Celery Braise with Cheddar Toasts

Name: Creamy Leek and Celery Braise with Cheddar Toasts
Prep time: 25 min
Total time: 50 min
Yield: 4 bowls of creamy vegetables, each with 2 cheddar toasts
Ingredients: 2 large leeks, pale and light-green parts, thoroughly washed and sliced (400 g prepared); 6 celery stalks, sliced 1/3 inch/8 mm thick (400 g prepared); 1 medium onion, finely chopped (150 g prepared); 2 tablespoons neutral oil (30 ml); 3 tablespoons all-purpose flour (25 g); 1 1/2 cups milk (360 ml); 1 cup water (240 ml), plus up to 1/4 cup/60 ml more if needed; 2 teaspoons prepared yellow mustard (10 g); 1 teaspoon dried thyme (1 g); 3/4 teaspoon fine salt (4.5 g); 1/2 teaspoon ground black pepper (1 g); 8 slices plain wheat bread (320 g total); 1 packed cup grated cheddar (120 g)

4 bowls of creamy vegetables, each with 2 cheddar toasts · Active 25 min · Total 50 min

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Leeks and celery become a full supper when they are gently braised in a light milk sauce and served with crisp cheddar toast. The vegetables stay recognizable instead of disappearing into a blended soup. This is a useful meal when a whole bunch of celery and the larger supermarket leeks need a purpose.

Jump to ingredients

Hand-drawn creamy leek and celery bowl beside two melted-cheddar toasts.

Wash between the leek layers

A quick rinse of an intact leek can leave grit close to the root. Split the pale section lengthwise, fan the layers under running water, and then cut across into short pieces. Weigh after trimming and washing so the pan receives enough vegetable. The very dark, tough tops are not included in the recipe weight; save clean usable pieces for stock if that is already part of your kitchen routine.

Give celery enough time

Celery contributes more than crunch when it is sliced and cooked slowly with onion. Keep the heat moderate during the first stage so the leeks soften without taking on a scorched edge. Once the liquid goes in, cover the pan and let the thickest celery slices become genuinely tender. A creamy sauce around hard celery is not the intended finish. If the pan starts to look dry before the vegetables soften, use the measured extra water.

Toast is part of the portion

Eight slices of bread and a measured amount of cheddar are included, rather than appearing as an uncounted serving suggestion. Toast both sides before adding cheese so the underside does not become damp. Melt the topping while the vegetables finish, then put the toast beside each bowl. Dip it as you eat; leaving all the toast sitting in the sauce removes the contrast that makes this inexpensive vegetable meal feel complete.

Ingredients

2 large leeks, pale and light-green parts, thoroughly washed and sliced (400 g prepared)
6 celery stalks, sliced 1/3 inch/8 mm thick (400 g prepared)
1 medium onion, finely chopped (150 g prepared)
2 tablespoons neutral oil (30 ml)
3 tablespoons all-purpose flour (25 g)
1 1/2 cups milk (360 ml)
1 cup water (240 ml), plus up to 1/4 cup/60 ml more if needed
2 teaspoons prepared yellow mustard (10 g)
1 teaspoon dried thyme (1 g)
3/4 teaspoon fine salt (4.5 g)
1/2 teaspoon ground black pepper (1 g)
8 slices plain wheat bread (320 g total)
1 packed cup grated cheddar (120 g)

Set out

knife and board, colander, wide 3-quart/3 L lidded saucepan, wooden spoon, measuring jug, baking tray, oven or grill/broiler, oven mitts, food thermometer

Allergens

wheat, milk, mustard, celery. Check labels and substitutions.

Make it

Prepare and wash the leeks, then cut all the vegetables. Heat oil in the wide saucepan over medium-low heat. Add onion, leeks and celery and cook for 10 minutes, stirring regularly, until the leeks have softened.
Stir in flour for 1 minute. Gradually stir in milk, then the measured 240 ml water, keeping the mixture smooth. Add mustard, thyme, salt and pepper. Bring to a gentle simmer.
Cover and cook over low heat for 18–22 minutes, stirring every 5 minutes, until the celery is tender. If the sauce becomes too thick before then, add up to 60 ml extra water, a tablespoon at a time. Do not boil hard.
Meanwhile, heat the oven to 425°F/220°C. Put bread on the tray and toast for 4 minutes, turn and toast for 2–3 minutes more. Divide cheddar between all 8 slices and return to the oven for 3–4 minutes until melted. Watch so the edges do not burn.
Divide the vegetables and all the sauce between 4 bowls. Give each person 2 cheese toasts and serve hot, with the toast beside rather than submerged in the sauce.

Use the whole measured portion

The toast and cheese turn a pan of vegetables into four meals. They are mandatory parts of this recipe, not extra garnish hidden outside the ingredient list.

Ingredient labels

Celery is a base ingredient, and prepared mustard is included. Check bread and mustard labels for additional allergens such as sesame, soy or egg.

A useful detail

Celery that has been cut thickly may need a few extra minutes. Use tenderness as the endpoint, keeping the sauce at a gentle simmer and stirring the bottom regularly.

Another way

Use 400 g prepared cabbage cut into narrow strips instead of leeks, cooking until the cabbage is tender.
Replace cheddar with the same weight of another firm melting cheese that you already have. Check its allergen label.

Keep it well

Cool vegetables in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat the portion needed to 165°F/74°C throughout, stirring with a splash of water if thick. Make the cheese toast fresh where possible; refrigerate any cooked toast separately and reheat it to 165°F/74°C throughout.