Creamed leeks

Creamed leeks


2 people made this

About this recipe: The beautiful leek is the most ignored of vegetables. This simple, tasty dish of leeks in a creamy wine sauce goes perfectly with everything.


Serves: 4 

  • 2 tablespoons butter
  • 6 leeks - white and light green parts only, halved lengthwise and sliced
  • 235ml water
  • 120ml white wine
  • 80ml cream
  • 2 tablespoons grated Parmesan cheese
  • salt and ground black pepper to taste

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat butter in a pan over medium heat; cook and stir leeks just until softened, about 8 minutes. Pour water and wine into pan; bring to the boil. Reduce heat to medium-low, cover, and simmer until leeks are very soft, about 20 minutes.
  2. Remove cover, increase heat to high, and cook leek mixture, stirring constantly, until liquid evaporates, about 8 minutes. Reduce heat to low; stir cream into leek mixture. Cook leeks, stirring, until mixture begins to thicken; stir in Parmesan cheese. Season with salt and pepper.


You can substitute chicken or vegetable stock for the white wine.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate