Creamed Leeks
These creamed leeks are complex in flavour yet very easy to make using one pot and 5 ingredients. Perfect for Sunday Roasts & Christmas Dinner.
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.
Nutrition
Calories: 254kcalCarbohydrates: 8gProtein: 2gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 79mgSodium: 84mgPotassium: 136mgFiber: 1gSugar: 2gVitamin A: 1603IUVitamin C: 6mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!