Creamed Leeks
Sliced leeks are simmered in vegetable broth until tender and finished with heavy cream on the stovetop.
Ingredients
- 2 large leeks
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/4 cup vegetable broth 60 ml
- 1/2 cup heavy cream 120 ml
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Cut off the root ends and dark green tops of the leeks. Slice the remaining white and light green sections into 1/2-inch (1 cm) pieces.
- Place the sliced leeks in a large bowl of cold water. Swish them around to remove any dirt, then lift them out with your hands and drain them on a clean towel.
- Place a large skillet over medium heat. Add the butter and olive oil.
- When the butter melts and starts to bubble, add the drained leeks. Cook for 3 to 4 minutes, stirring often, until they begin to soften.
- Pour the vegetable broth into the skillet. Bring the liquid to a simmer.
- Lower the heat slightly and simmer for 10 minutes, or until the leeks are very tender and most of the broth has evaporated.
- Stir in the heavy cream. Let the mixture simmer for 1 to 2 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the kosher salt and black pepper. Serve warm.
Notes
Leeks hold a lot of sand between their layers. Lifting them out of the wash water rather than pouring the bowl into a colander prevents the dirt from falling back onto the vegetables.
If the sauce gets too thick, stir in an extra splash of vegetable broth to loosen it.
To make this vegan, swap the butter for a plant-based butter and use full-fat canned coconut milk instead of heavy cream.