The beautiful leek is the most ignored of vegetables. This simple, tasty dish of leeks in a creamy wine sauce goes perfectly with everything.
6 people made this
2 tablespoons butter
6 leeks - white and light green parts only, halved lengthwise and sliced
120ml white wine
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
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.
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.