Creamed Leeks

This simple side dish is really easy to make and goes well with vegetarian sausages, bean burgers, potato croquettes or just a chunk of bread. There are many ways of making it and some recipes require cheese, but I think it’s best kept nice and simple. Although you could add a dollop of mustard to liven it up. If you want to use reduced fat cream, substitute the single cream with crème fraiche.

Ingredients (serves 2)
3 large leeks
1 white onion
2 cloves of garlic
Salt and pepper
50mls single cream
1/3 glass dry white wine
Knob of butter

Method

Finely slice the onion and fry in a pan with a knob of butter until translucent. Add finely diced garlic and fry for a further three minutes. Slice the leeks at an angle that are about an inch long. Add them to the pan and fry for about five minutes. Be careful as the leeks can easily break up – you want to keep them whole so try to be gentle and not stir too much. Add the wine and seasoning and leave to simmer for about eight minutes until the wine has reduced and the leeks are soft. Once the wine has reduced, add the cream and carefully stir the ingredients together.

Creamed leeks

One comment

  1. This looks beautiful!

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