These creamed leeks are rich and complex in flavour yet very easy to make. They use just 5 ingredients which are all made in one pot. This side dish goes perfectly with a Sunday roast or Christmas dinner.
About Leeks
Leeks are part of the Allium family which is the same as onions, spring onion, garlic and chives. They have a mild onion like taste. The white and the lighter green parts are generally for general cooking. The darker green parts are normally discarded or used for stocks due to their tough texture.
Leek Health Benefits
- Leeks are a good source of vitamins A, B-6, C and K. They contain approximately 33% of the recommended daily vitamin A in just 100 grams.
- Additionally they are also a good source of iron and magnesium which are essential for good energy levels.
Sunday Roast & Christmas Dinner
Creamed leeks are just one of many side dishes you will find with either a British Christmas dinner or Sunday roast. More common accompaniments include Yorkshire puddings, roast potatoes, sessional vegetables and gravy.
If you are looking for more side dishes for your Sunday roast or Christmas dinner try one of these delicious recipes!
Creamed Leeks
Equipment
- Large Pot
Ingredients
- 30 g Butter
- 3 Leeks
- 125 ml White wine
- 300 ml Cream double or heavy
- 2-3 tsp Wholegrain mustard
- Sea Salt
- Chives optional
Instructions
- Slice off the dark coarse green part from the top of the leeks (you can keep these for stock or discard them).
- Slice the leek in half lengthways. Wash under cold running water making sure to wash all the layers thoroughly.
- Once washed finely sliced the leek from the light green part down to the root (discard the root).
- In a large pot over medium-low heat add the butter. Once melted add the leeks and sweat for 15 minutes (until softened and the liquid has evaporated).
- Turn up the heat to medium-high and add the white wine. Mix and continue to cook until the wine has evaporated, this will take a few minutes.
- Add the cream and whilst stirring regularly simmer until the cream has thicken,this should take about 5 minutes.
- Stir in the wholegrain mustard and serve fresh from the pot with a sprinkle of chives.
Paula
Saturday 2nd of December 2023
Can the baked Leeks be made a day before and could cabbage be added.
Jack Slobodian
Wednesday 6th of December 2023
Hi Paula,
You can make the whole recipe ahead of time and reheat it gently in a pan when you're ready to serve. Honestly i haven't tried it with cabbage, for me I really love this recipe how it is.
Audrey
Wednesday 25th of November 2020
What atre the macros on this dish please?
Jackslobodian
Saturday 28th of November 2020
(Update March 2021)
Hi Audrey, thanks for the feedback we have recently added Macros on to all our recipes. I hope this helps!
NUTRITION Per Serving
Calories: 254kcal Carbohydrates: 8g Protein: 2g Fat: 23g Saturated Fat: 14g Trans Fat: 1g Cholesterol: 79mg Sodium: 84mg Potassium: 136mg Fiber: 1g Sugar: 2g Vitamin A: 1603IU Vitamin C: 6mg Calcium: 63mg Iron: 1mg
Jack
Jen
Thursday 7th of May 2020
My oldest son loves leeks so we had a fun time making this dish together. So delicious!
Jackslobodian
Friday 19th of June 2020
Thats what cooking is all about. Thank you
Jas @ All that's Jas
Thursday 7th of May 2020
Yes! Simple and delicious! I used to make this dish quite often when I lived in Germany. Thanks for the reminder, I haven't made it in ages!
Jackslobodian
Friday 19th of June 2020
Luckily in England this is often part of our Sunday Roasts so we get it eat it regularly :P
Julia
Thursday 7th of May 2020
What a delicious side dish! Leeks are such a great veg to cook with, aren't they?
Jackslobodian
Friday 19th of June 2020
Thank you and I have to agree with you there :)