Leeks in white sauce

Time of preparation: 35 min
3-4 leeks chopped (more or less finger width)
2 tbspoons of butter
6 tbspoons of flour
300mL milk
3 cloves
1/4 of onion, finely chopped
nutmeg
salt and pepper

For the white sauce:
Heat up the milk with a bit of salt, pepper, the cloves and the onion. Before it boils, turn off the heat and cover the pan. Let the milk absorb the spices for some 5 min.
In another pan, melt the butter on a low heat, not allowing it to change colour. Add the flour and mix it up vigorously. Little by little add the milk: a bit of milk, mix vigorously until absorbed, always on low heat. Procede like this until you use all the milk. Add a bit of nutmeg and let it cook for some 5 min, mixing it up occasionaly. If you think it needs more salt, add now. Don't forget to remove the cloves.

In another pan, add boiling water and a bit of salt, and cook the leeks for 5 min. Drain and add to the white sauce.

Serve it with rice and meat.