Creamed leeks

Creamed leeks

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A rich comforting treat, excellent with a roast dinner.

Ingredients

Quantity Ingredient
400g leeks
50g butter
2 garlic cloves
40ml white wine, (optional)
80ml double cream

Method

  1. Slice the leeks into 1 cm pieces, using everything but the very darkest tops (compost those). Wash thoroughly. Heat a large frying pan over a medium heat, add the butter and the leeks and sauté for 10 minutes until soft. Roughly chop the garlic, add it to the pan and sauté for a further two minutes, then add the wine (if using), or 40 ml water, and allow it to boil for two minutes. Reduce the heat and add the cream. Stir occasionally for 10 minutes, until the leeks are soft and the sauce has thickened.

Variations

  • Buckwheat pancakes: Mix 100 g buckwheat flour with 1 lightly beaten egg, 250 ml milk and a pinch of salt. Rest in the fridge for 30 minutes. Fry in an oiled pan like a regular pancake. Serve stuffed with leftover creamed leeks and grated cheddar cheese. Serves 4.

    Leek and potato soup: Blend leftover boiled potatoes with leftover creamed leeks and a little water for a quick, rich soup.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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