This is an extremely simple side dish which is a bit more interesting than the usual peas/carrots/potato combo we always seem to end up with in our house. You can even do it low-fat by using spray olive oil instead of butter and low-fat crème fraiche instead of cream. I prefer crème fraiche anyway, it’s more tangy.
Ingredients
Serves 3 or 4
1 leek.
3 tablespoons double cream/crème fraiche (low-fat if you like, it works just as well)
A knob of butter
Salt and pepper to taste
The Cooking
Slice the leek fairly finely (ie, not great big chunks). Someone asked me recently whether it’s okay to eat the green bits on leeks and I reckon they’re fine to eat right up into it separates into leaves. Wash the leek carefully because there’s often mud inside them.
Melt the knob of butter in a small frying pan (or a couple of sprays of olive oil if you’re being low-fat) on a medium heat. When it’s melted, chuck in the leaks and soften for about three minutes. Now add the cream/crème fraiche and let it bubble for a couple of minutes until it’s thickened a bit. Have a taste and add salt and pepper as you think it needs it. That’s it! Serve it up. Well easy!
July 17, 2008 at 11:31 pm
Yumm! It’s like vichyssoise without pureeing or potatoes. Looks delish!
August 17, 2008 at 7:52 pm
I tried this this evening with pork chops and mashed potatoes. Very nice indeed, but I wonder how big your leeks are – I was only cooking for myself and ‘1 leek’ provided only a large portion for myself.