Creamed leeks
HB-6681 · Hand-built original · British
Leeks softened with garlic and thyme, then simmered gently in milk and double cream until rich and tender.
BritishSide dishes1 hrServes 270 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: olive oil
Servings:2quantities adjust to match
Ingredients
- 2 tsp olive oil
- large knob unsalted butter
- 1 garlic clove, peeled and chopped
- 1 large leek, washed and sliced
- 2 sprigs thyme, leaves only (optional)
- 2fl oz milk
- 5fl oz double cream
- 1 tbsp fresh parsley, chopped (optional)
Method
- Warm the olive oil and butter together in a frying pan, then gently fry the chopped garlic, sliced leek, and thyme leaves if using for 3 to 4 minutes until the leek has softened.
- Stir the milk, double cream, and chopped parsley into the pan, reduce the heat, and simmer gently for a further 6 to 8 minutes, stirring occasionally, until the leeks are creamy and tender.
- Serve the creamed leeks immediately, or transfer them to an oven dish, cover with kitchen foil, and keep them warm in the oven until ready to serve.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
70 kcalCalories
0.8 gProtein
6.8 gCarbs
4.7 gFat
0.6 gSaturates
0.9 gFibre
1.8 gSugars
10 mgSodium
0 mgCholesterol
91 mgPotassium
29 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data