The Best Creamed Leeks
This savory-sweet, creamed leeks recipe is one of the simplest and most delicious ways of cooking leeks.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb leeks (450 g, Note 1)
- 3 tbsp butter (Note 2)
- 1/2 cup low sodium chicken or vegetable stock (125 ml, Note 3)
- 1/2 cup heavy cream (125 ml)
- 1/4 tsp fine sea salt (or Kosher)
- 1/8 tsp ground black pepper
- a few gratings nutmeg
- a few drops lemon juice (freshly squeezed)
Instructions
- 1
Clean leeks: Wash the outside of 1 lb/ 450 g leeks. Cut and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends; they are often wilted. Cut the leeks lengthwise but don’t cut all the way through. Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed. Slice the leeks into rounds.
- 2
Sauté: Melt 3 tablespoons butter in the pan. Add the leeks and sauté them on medium heat for 3-4 minutes until slightly softer and golden.
- 3
Cook leeks: Add 1/2 cup/ 125 ml stock, stir, and cook for another 3-4 minutes until the leeks are tender but not mushy. The liquid should have been reduced by half by now.
- 4
Add heavy cream, salt, pepper, and a few gratings of nutmeg. Cook until the mixture thickens; it will take about 1 minute.½ cup /125 ml + ¼ tsp fine sea salt + ⅛ tsp pepper + a few gratings of nutmeg
- 5
Adjust taste: Add a few drops of lemon juice to enliven the flavor, and adjust the taste with salt and pepper. Serve immediately.
- 6
Optional: Sprinkle the dish with freshly grated Parmesan and fresh herbs (thyme, parsley, or chives) just before serving.