Creamy leeks

Creamy leeks

Color. Subtle flavor. Creamy deliciousness. Three reasons to remember to pick up leeks at the market! This side rounds out any main course with sophisticated flavors and total satisfaction.

Creamy leeks

Color. Subtle flavor. Creamy deliciousness. Three reasons to remember to pick up leeks at the market! This side rounds out any main course with sophisticated flavors and total satisfaction.
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g leekleeks
  • 2 oz. 55 g butter
  • 1 cup 240 ml heavy whipping cream
  • 4 oz. (1 cup) 110 g (230 ml) cheddar cheese
  • salt and pepper to taste
  • 1 oz. 28 g fresh chives finely chopped
  • 1 pinch 1 pinch ground nutmeg
This recipe has been added to the shopping list.

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C), or turn on the broiler.
  2. Trim and rinse the leeks thoroughly. Cut in half, lengthwise, and cut stalks into 4-inch long pieces.
  3. Fry leeks in butter in a nonstick skillet over medium heat. Alternatively, let them simmer in lightly salted water for a few minutes. If you do use water, be sure to drain off all the liquid before proceeding.
  4. Place leeks in a baking dish.
  5. Bring the cream to a boil in a saucepan. Lower the heat and add the cheese. Stir until the cheese has melted.
  6. Season with salt and pepper to taste. Add nutmeg and chopped chives (optional).
  7. Pour the cheese sauce over the leeks. Bake in the oven for 15-20 minutes or broil, watching closely, until the dish has turned a nice golden color.

Tip!

Leeks are easily forgotten, but their mild creaminess goes with everything... meat, poultry, fish, and eggs. Smoked salmon, anyone? What are you waiting for?

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