Creamed Cheddar Leeks Recipes

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CREAMED CHEDDAR LEEKS



Creamed Cheddar Leeks image

This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.

Provided by Noo8820

Categories     Cheese

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 7

40 g unsalted butter
4 leeks
8 shallots, chopped
5 sprigs thyme
150 ml white wine
10 tablespoons double cream
250 g grated cheddar cheese

Steps:

  • Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
  • Add the cream and season to taste. Simmer for about 5-6 minutes.
  • Transfer to an ovenproof dish and cool.
  • Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.

Nutrition Facts : Calories 566.6, Fat 43, SaturatedFat 27, Cholesterol 138.6, Sodium 428.6, Carbohydrate 22.1, Fiber 1.6, Sugar 4.2, Protein 18.8

CREAMED LEEKS



Creamed Leeks image

Leeks are cooked in an aromatic cream sauce and topped with Parmesan cheese-a delicious side for any main course.

Provided by lutzflcat

Time 25m

Number Of Ingredients 8

3 large leeks
2 tablespoons unsalted butter
2 cloves garlic, minced
0.5 cup whipping cream
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
sprinkle of freshly-ground nutmeg
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
  • Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
  • Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
  • Sprinkle with nutmeg and Parmesan cheese; serve immediately

Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 58 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, Sodium 104 mg, Fat 18 g, UnsaturatedFat 0 g

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