Leeks are frequently overlooked and disliked. They can turn mushy or tasteless when home cooks commit the cardinal sin of boiling them in water. Nevertheless, leeks are an adaptable vegetable, and with merely a slight adjustment in method, they can transform into an irresistible accompaniment.
British chef and food blogger Jack Slobodian recommends abandoning the water and preparing leeks in an alternative and tastier way. He explained: “These creamed leeks are rich, flavourful, and incredibly easy to prepare using just one pot and five ingredients. Perfect as a side dish for roasts.” For serving, he suggests pairing the leeks with roasted meats like beef, pork, lamb, or turkey.
Creamed leeks recipe
Ingredients
- Two tablespoons of butter
- Three Leeks
- 125 ml of white wine, or vegetable stock
- 300 ml of double or heavy cream
- Two teaspoons of wholegrain mustard
- Sea Salt to taste
Method
First, prepare the leeks. Strip away the tough dark green tops, cut the leeks in half lengthwise, and wash thoroughly under cold water, ensuring you clean between all layers. The chef emphasised: “Be sure to thoroughly clean the leeks, as dirt can hide between the layers.”
After cleaning, thinly slice the leeks from the pale green portion down to just above the root, which should be thrown away.
In a large pot over medium-low heat, melt the butter and add the sliced leeks. Cook gently, stirring occasionally, until tender and most of the moisture has disappeared; this will require approximately 15 minutes.
Increase the heat to medium-high, add the white wine, and cook for two to three minutes until the liquid has largely evaporated. If you don’t want to use wine, then substitute this with vegetable stock.
Pour in the cream and allow it to bubble gently for approximately five minutes, stirring from time to time, until it starts to thicken. For optimal results, use double or heavy cream, as milk won’t deliver the required consistency.
Complete the dish by adding some wholegrain mustard and seasoning with sea salt to taste before serving.
