Leeks are often overlooked and disliked. They can become mushy or flavourless when home cooks make the biggest mistake: boiling them in water. However, leeks are a versatile vegetable, and with just a small change in technique, they can become an irresistible side dish.
A British chef and food blogger, Jack Slobodian, suggests skipping the water and cooking leeks the right way. He said: “These creamed leeks are rich, flavorful, and incredibly easy to prepare using just one pot and five ingredients. Perfect as a side dish for roasts.”
Ingredients
- Two tablespoons of butter
- Three Leeks
- 125 ml of white wine
- 300 ml of double or heavy cream
- Two teaspoons of wholegrain mustard
- Sea Salt to taste
Method
To begin with, prepare the leeks. Remove the tough dark green tops, slice the leeks in half lengthwise, and rinse thoroughly under cold water, making sure to clean between all layers.
The chef highlighted: “Be sure to thoroughly clean the leeks, as dirt can hide between the layers.”
Once cleaned, finely slice the leeks from the light green section down to just above the root, which should be discarded.
In a large pot over medium-low heat, melt the butter and add the sliced leeks. Cook gently, stirring now and then, until softened and most of the moisture has evaporated; this will take about 15 minutes.
Raise the heat to medium-high, pour in the white wine, and cook for 2 to 3 minutes until the liquid has mostly evaporated. The chef noted: “If you prefer not to use white wine, you can substitute it with vegetable stock.”
Add the cream and let it simmer for about 5 minutes, stirring occasionally, until it begins to thicken. For best results, use double or heavy cream, as milk won’t achieve the desired consistency.
Finish by adding wholegrain mustard and season with sea salt to taste before serving. The chef concluded: “The dish pairs beautifully with roasted meats like beef, pork, lamb, or turkey and other traditional vegetable dishes.”