Creamed Leeks
Fondue de poireaux à la crème: tender sliced Belgian leeks gently melted in farm butter, finished with double cream, Dijon mustard, and fragrant nutmeg for a silky side dish.
Ingredients
- • 4 large Belgian leeks (white and pale green parts), washed and thinly sliced
- • 30g unsalted butter
- • 120ml double cream
- • 1 tsp Dijon mustard
- • 1/2 tsp freshly grated whole nutmeg
- • 1 tsp fresh lemon juice
- • Sea salt and freshly cracked white pepper
Preparation Steps
Halve the leeks lengthwise and wash thoroughly between the layers to remove any grit. Slice thinly across into half-moon ribbons.
Melt the butter in a wide sauté pan over medium-low heat. Add the leeks with a pinch of salt. Cover with a lid and sweat gently for 12 to 14 minutes, stirring occasionally until meltingly soft without browning.
Remove the lid, pour in the double cream and Dijon mustard, and simmer gently over medium heat for 3 to 4 minutes until the cream thickens into a velvety sauce binding the leeks.
Stir in the lemon juice, freshly grated nutmeg, and white pepper. Taste, adjust seasoning, and serve warm with fish, poultry, or roasted pork.