Creamed Leeks Recipes

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

Ingredients

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

CREAMED LEEKS

Creamed Leeks image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 firm fresh leeks, 1 to 1 1/2 inches in diameter
4 tablespoons butter
1/2 cup chicken broth
Heavy cream to taste
Salt and freshly ground black pepper

Steps:

Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

CREAMED LEEKS

Creamed Leeks image

I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.

Provided by ColCadsMom

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 large leeks
2 tablespoons butter
1 cup chicken broth
1 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash cayenne
3 drops lemon juice

Steps:

Slice 4 large leeks into 1/4 inch rounds(white part only).
Saute leeks in 2 tablespoons butter in a until wilted.
Add a cup of chicken broth and boil liquid down by half.
Add cream, salt, and pepper and reduce until thick and perfect.
Add a dash of cayenne and a few drops of lemon juice.

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