Michel Cymes and Chef Damien offer us delicious and balanced recipes that are good for our health, to be in top form. The béchamel leeks with Comté, quinoa will delight you and do you good!

Michel cymes, doctor, TV and radio host, always cares about our health. Because taking care of our health means avoiding many ailments and pathologies that can endanger us. And eating healthy is one of the essential factors in achieving this. Michel cymes therefore associated with Chef Damien, chef and co-founder of the 750 g site, specialist in accessible and balanced cuisine, to offer easy and non-restrictive recipes through a book. In Eat good, eat well (ed. W. Books with passion, 24.90 euros), they offer more than 100 daily recipes, as well as all the simple and practical answers to questions that we may ask ourselves about our diet. Their recipe for leeks with béchamel, Comté and quinoa will delight you.

Bechamel leeks with Comté and quinoa

VERY EASY. For 4 people. Preparation: 20 min. Cooking: 45 min.

  • 1.2 kg of new leeks
  • 200 g of quinoa 200 g of Comté Coarse sea salt

For the bechamel sauce:

  • 30g butter
  • 30 g of flour
  • 1⁄2 l of milk
  • 1⁄2 tsp. teaspoon ground turmeric
  • 1 pinch of nutmeg

Cook the leeks in salted boiling water. Drain them and cut them into 5 cm pieces. Cook the quinoa in salted boiling water according to the package directions. Drain it.

Prepare the béchamel by gently melting the butter in a saucepan. Add the flour and cook, whisking for 5 min. Add the milk, turmeric and a pinch of nutmeg, stirring with a whisk and bring to a boil.

In a gratin dish, put the quinoa at the bottom of the dish and add the drained and pressed leeks on top. Top with béchamel sauce and sprinkle with grated Comté. Bake for 20 to 25 minutes in the oven at 180 ° C.

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