Leek, Parsley & Dill Sauce (Microwave Method)

Leek, Parsley & Dill Sauce

Early in my food career I had several jobs where I taught people how to cook using their microwaves – it was through the mid 80’s and the microwave was the kitchen appliance of the decade.

In those days I tried all sorts of dishes using this new flanged gadget – it has got to be said with varying success! But there are some things were the microwave is still my preferred cooking appliance, these include cooking green vegetables, melting chocolate and
butter and making sauces.

I was reminded the other day, when I saw someone I know buying a packet sauce, that not everyone knows how to make a basic white sauce, even in the microwave which has to be easiest way – no
constant stirring and all the milk can be added at once – but you do need to stir several times to ensure a smooth sauce.

Leek, Parsley & Dill Sauce (Microwave Method)

Parsley sauce is a tasty and easy accompaniment for white fish and
vegetables, here with the addition of leeks and dill it really takes it up a notch.

This makes quite a thick sauce, if you prefer a thinner sauce, reduce the flour a little or add additional milk.

Onions can be used instead of leeks or can be omitted altogether if you wish. Ring the changes by adding herbs of your choice or make a cheese sauce by adding grated cheese at the end and mix to melt.

Makes about 2½ cups

4 baby leeks, sliced
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
a good handful of parsley, chopped
a good handful of dill, chopped

1              Place leeks and butter in a large microwave-safe jug and cook, on HIGH (100%), stirring once or twice, for 5 minutes or until leeks soften.

2             Stir in flour, then milk and cook on HIGH (100%), stirring
every 2 minutes, for 4-6 minutes longer or until sauce thickens and boils. Add a good squeeze of lemon juice and season to taste with salt and black pepper. Just prior to serving, stir in parsley and dill.

So tell me, how do you use your microwave these days?

Where did the ingredients for this dish come from:
Milk: Origin Earth – Havelock North; Leeks, parsley: JJ’s Organics – Napier; From the garden: lemon; Store Cupboard Ingredients:
butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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4 thoughts on “Leek, Parsley & Dill Sauce (Microwave Method)”

  1. People have forgotten the basics these days! I’ve always made it on the stove top… Now my Thermomix makes it, so even easier. This would be great sauce for a fish or chicken pie! Yum! Lizxxx
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