Creamed Leeks are a rich and indulgent mellow onion flavoured side dish that cooks in a less than 20 minutes.
Leeks, The Overlooked Onion.
When I say overlooked, I mean by others of course! I use leeks all of the time here on my site and this leeks recipe sees them wrapped in butter and cream is one of my favourites.
This creamy leeks recipe is incredibly simple and cooks in less than 20 minutes.
Regular cooks from my site know that I am a spice fiend and add loads of black pepper to my creamed leeks.
That mild onion flavour and silky texture is contrasted perfectly by pepper, but you can of course scale this back.
My version gets rounded out with a little garlic and some thyme.
Although you could change out these to match them with the main that they are served with.
For example, moving to tarragon and fennel instead of pepper and thyme if you are serving it with pan fried salmon.
Recipe Tips & Techniques.
My version of this classic European side dish blanches the leeks before frying.
This helps lock in the colour of the leeks and mellows some of that front end harshness.
It takes just a couple of minutes, it also helps speed up the overall cooking time of the recipe.
Side dishes that can be prepared in advance are always welcome and creamed leeks excel on that front.
You could cook this the morning before serving with no issues and reheat later.
If you are doing this reduce the amount of cream in the first cooking cycle by 50ml and add this back in when you reheat.
You can reheat in either the stove or the microwave with no problems.
This recipe serves two but it can be scaled up or down with no difference in cooking times.
The thing that I really love about this recipe is its diversity.
It would be just at home with a great steak as it would with poached salmon.
It’s mellow onion flavour and creamy texture means that it also contrasts and complements spice perfectly.
I would personally avoid serving it alongside other creamy dishes to prevent an overload of richness.
Having said that you could gimme a bowl and a spoon and I would call it a meal!
Creamed leeks are a classic European side dish that is often overlooked, silky, luxurious and packed with that mellow onion flavour we need to eat more of this!
- 250 g Leeks
- 25 g Butter
- 2 Garlic Cloves
- 1 Sprig of Thyme
- 150 ml Double Cream
- Salt to taste
- Pepper to taste
- Bring a pan of salted water to the boil.
- Wash and cut the leeks into 5mm coins.
- Drop the sliced leeks into the water and blanch for 2 minutes.
- Drain the leeks.
- Finely dice the garlic.
- Heat a frying pan over a medium-high heat and add in the butter.
- When the butter begins to foam add in the garlic, and fry for a minute.
- Then add the leeks and the leaves from the thyme, then fry for 2 minutes.
- Pour in the cream and season with salt and pepper.
- Reduce the heat to low and simmer for 6-8 minutes.
Amount Per Serving: Calories: 393Total Fat: 38gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 112mgSodium: 405mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 4g
Calorific details are provided by a third-party application and are to be used as indicative figures only.