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Leek and Cheddar Welsh Rarebit: The Ultimate Comfort Food Up – vegetarian recipe
Stav Kogan

Leek and Cheddar Welsh Rarebit: The Ultimate Comfort Food Upgrade

An upgraded Welsh rarebit featuring sweet leeks folded into a rich, sharp Cheddar béchamel. This deeply savoury and wonderfully creamy topping creates the ultimate comfort food, perfect for a cosy lunch or quick supper.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 50g (1.76 oz) / 3.5 tbsp unsalted butter
  • 200g (7.1 oz) / 1.5 cups leeks, roughly chopped and well washed (about 3 medium)
  • 50g (1.76 oz) / 1/3 cup all-purpose flour
  • 200ml / scant 1 cup whole milk
  • 120g (4.2 oz) / 1 cup mature Cheddar cheese, grated
  • 2 large egg yolks
  • 4 thick slices of wholemeal or sourdough bread
  • Sea salt and freshly ground black pepper, to taste
  • Brown sauce, for serving (optional)
  • For the best flavour, use a strong, sharp Cheddar. Grating your own cheese from a block will result in a smoother, better melt than using pre-shredded varieties.
  • The cheese sauce can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. It's also fantastic baked over sliced jacket potatoes or stirred into pasta.
  • Use sturdy, thick-cut bread like sourdough or a rustic wholemeal loaf that can hold up to the rich topping without going soggy.

Method
 

  1. Place a saucepan over a low heat and melt the butter.
  2. Add the chopped leeks and gently sweat for 10-15 minutes, stirring occasionally, until very soft and sweet but not browned.
  3. Stir in the flour to coat the leeks and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk, a little at a time, to create a smooth, thick sauce.
  5. Bring to a simmer and cook for 1 minute.
  6. Remove the pan from the heat and let it cool for a few minutes. This is crucial to prevent the eggs from scrambling.
  7. Fold in the grated Cheddar until it has melted, then stir in the egg yolks.
  8. Season generously with sea salt and freshly ground black pepper.
  9. Preheat your grill (broiler) to a medium-high heat. Lightly toast the slices of bread on one side only.
  10. Turn the bread over to the untoasted side and spread the leek and cheese sauce generously all the way to the edges.
  11. Place the rarebits under the grill and cook for 3-5 minutes, or until the topping is golden, bubbling, and cooked through.
  12. Serve immediately, with a drizzle of brown sauce if desired.
  13. Add a teaspoon of Dijon mustard or a splash of vegetarian Worcestershire sauce to the cheese mixture for an extra tangy flavour dimension.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 28g

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