Creamed Leeks
These creamed leeks are rich, flavorful, and incredibly easy to prepare using just one pot and five ingredients. Perfect as a side dish for Sunday roasts or Christmas dinner.
Equipment
- Large Pot
Ingredients
- 30 g Butter (about 2 tablespoons)
- 3 Leeks
- 125 ml White wine ( about ½ cup)
- 300 ml Cream double or heavy (about 1 ¼ cups)
- 2 tsp Wholegrain mustard
- Sea Salt
Instructions
Prepare the Leeks:
- Slice off the dark green, coarse tops from the leeks and discard them or save for making stock.
- Cut the leeks in half lengthwise and wash thoroughly under cold running water, ensuring all layers are cleaned.
- Once washed, finely slice the leeks, starting from the light green part down to the root (discard the root).
Cook the Leeks:
- In a large pot over medium-low heat, melt the butter. Add the sliced leeks and cook, stirring occasionally, for about 15 minutes, or until the leeks have softened and most of the liquid has evaporated.
Add the Wine and Cream:
- Increase the heat to medium-high and pour in the white wine. Stir and cook for 2-3 minutes, or until the wine has evaporated.
- Add the cream and simmer, stirring regularly, for about 5 minutes, or until the cream has thickened.
Finish and Serve:
- Stir in the wholegrain mustard, season with sea salt to taste and serve.
Notes
Leek Preparation: Be sure to thoroughly clean the leeks, as dirt can hide between the layers.
Wine Substitution: If you prefer not to use white wine, you can substitute it with vegetable stock.
Make Ahead: Creamed leeks can be made ahead of time and reheated on the stovetop over medium-low heat. Add a splash of water or vegetable stock if necessary to adjust the consistency.
Nutrition
Calories: 254kcalCarbohydrates: 8gProtein: 2gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 79mgSodium: 84mgPotassium: 136mgFiber: 1gSugar: 2gVitamin A: 1603IUVitamin C: 6mgCalcium: 63mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.