Creamed Leeks

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!

14 Responses to “Creamed Leeks”

  1. Vince Says:

    Yumm! It’s like vichyssoise without pureeing or potatoes. Looks delish!

  2. Quentin Says:

    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.

  3. :/ Says:

    zzzzzzzzzzzz…. vichyssoise is a cold dish and liek you said potatoes… so not like vichyssoise at all

  4. Ed Says:

    I just cut the last inch off each end and add 1/2 cup cream for each leek. Just a hint of nutmeg(1/4 pinch) or a splash of port or sherry works well. I also julienne into 4 to 6 inch long strips.

  5. Halloween Says:

    Looks great! I’m gonna cook this dish tonight, hope my girlfriend will like it. Thanks for the recipe!

  6. justin Says:

    These things look gorgeous and I am sure are delicious. I’m bookmarking these to try this weekend.

  7. LeekLover Says:

    Mmmm! I love creamed leeks! So much so, I’d be doing more than 1 leek for 3-4 people, once cooked down thats probably only about a tablespoon per person.

  8. Pat Says:

    can thees be made a day or 2 before hand? Can this be frozen

  9. Jacqueline Ireland Says:

    Of course you can eat the green bits of leeks!

  10. Louise Says:

    I cook the leeks for much longer than 3 minutes. Better to let them sweat gently in the butter on the lowest setting until soft, they will release their tasty juices. I agree that at least one leek per person is required for a decent-sized serving, as it’s so delicious people will want more. I too add nutmeg, and sometimes a little paprika.

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  14. Rileigh Says:

    I’m quite pleased with the infmioatron in this one. TY!


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