Creamed Leeks
This easy creamed leeks recipe makes a rich, velvety vegetable side without the hassle of a roux. Thinly sliced leeks are simmered in heavy cream and cheese for a decadent, comforting dish with French flair.
Servings: 4
Calories: 330kcal
Ingredients
- 4 cups Leeks rinsed well and drained
- 2 oz bacon
- 1 Onion chopped
- 1 tbsp Butter
- 3-4 cloves Garlic minced
- ½ tsp Mustard powder
- ¾ cup Heavy cream
- ¼ cup Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- ¼ tsp Lemon zest
Instructions
- Remove the bottoms of the leeks and slice thin, only discarding the very top green parts.
- In a large cast iron skillet, cook the bacon until just crispy over medium heat.
- Transfer the bacon to a paper towel-lined plate.
- Add the chopped onions and leeks to the pan with the bacon fat.
- Add the tablespoon of butter.
- Sauté the leeks and onion until soft, about 5 to 7 minutes.
- Add in the garlic and sauté 30 seconds longer.
- Add the mustard powder and a pinch of salt and pepper.
- Stir to combine.
- Reduce the heat to medium-low and add in the heavy cream and cheese.
- Stir to combine and allow the sauce to thicken, 5 to 7 minutes.
- Remove the creamed leeks from the heat and add a pinch of nutmeg.
- Roughly chop the bacon and fold it back in.
- Finish the leeks with a pinch of lemon zest and serve hot.
Notes
- Clean leeks thoroughly before cooking them, as the dirt from in between the leaves can be difficult to remove.
- A clean cast iron skillet is the key to smooth cooking. Make sure you clean and season your cast iron before cooking!
- These are great topped with a handful of crispy onions.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 18g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 248mg | Potassium: 288mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2282IU | Vitamin C: 14mg | Calcium: 169mg | Iron: 2mg