Easy creamed leeks
Creamed leeks is a simple, tasty accompaniment to meat and fish dishes. The leeks are gently cooked until melting, then blended with cream for a smooth, delicate texture.
This great classic of French cuisine is perfect for festive meals. Paired with scallops or salmon steak, it offers a refined alternative to traditional Christmas or New Year dishes.
Even those who aren’t fans of leeks often change their minds after tasting it. Its mild flavor and creamy texture make it a side dish that everyone enjoys. I make it regularly, whether to accompany a steak, pan-seared salmon, or roast chicken, or to use as a filling for a quiche or savory tart.
Table of Contents
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 600 g leeks
- 3 small shallots or a white onion
- 75 g butter
- 200 ml heavy cream
- salt and pepper
- nutmeg
- 1 teaspoon mustard (optional)
Preparation steps :
Wash the leeks as explained above, then slice them finely.
Chop the onion.
Place the butter in a pan and melt it over low heat. Add the onion and cook until translucent, stirring occasionally. Do not let it brown; it should remain pale.
Add the leeks and stir well. Cover and let cook for about twenty minutes, stirring occasionally.
Add the cream just before serving. You can set the cooked leeks aside until it’s time to serve, then add the cream.
Let it reduce for about ten minutes, depending on the desired consistency, more or less liquid. The creamed leek thickens slightly as it cools.
Tips and Tricks
Choose very fresh leeks with crisp, vibrant green leaves that aren’t wilted. Use the entire white part and the tender, light green leaves. Remove the outer layers, which are usually tough.
Wash leeks well. First, rinse them under running water, then cut the leaves lengthwise into four sections to clean them thoroughly. Place them in a large bowl filled with water. Drain them well before slicing.
Use heavy cream for a rich and creamy fondue, you need fat, so whole cream is essential.
Use butter to enhance the flavor of the leeks, even if you’re used to cooking with olive oil. Your creamed leeks will still turn out tasty if you have no other option and choose to use oil instead.
How to store creamed leeks:
You can store creamed leeks in an airtight container in the fridge for 2-3 days. Heat it gently over low heat and add a bit of cream if needed to bring back its creamy texture.
You can also freeze it for about a month. First, let it cool completely, then divide it into freezer bags or airtight containers. Defrost it in the refrigerator, then reheat it as described above.
Quick and Easy Creamed Leeks
INGREDIENTS
- 600 g leeks
- 3 small shallots or a white onion
- 75 g butter
- 200 ml heavy cream
- salt and pepper
- nutmeg
- 1 teaspoon mustard optional
PREPARATION
- Wash the leeks as explained above, then slice them finely.
- Chop the onion.
- Place the butter in a pan and melt it over low heat. Add the onion and cook until translucent, stirring occasionally. Do not let it brown; it should remain pale.
- Add the leeks and stir well. Cover and let cook for about twenty minutes, stirring occasionally.
- Add the cream just before serving. You can set the cooked leeks aside until it’s time to serve, then add the cream.
- Let it reduce for about ten minutes, depending on the desired consistency, more or less liquid. The creamed leek thickens slightly as it cools.
- Serve immediately.
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