CREAMED LEEKS
A creamy flavoursome side-dish which allows leeks and onions to really star, but which also includes thyme, nutmeg and black pepper, wine and several different cheeses. I've included feta here as it blends so well with onions and other vegetables in pies and strudels, but if you are not fond of feta, by all means substitute it with something else such as goat's cheese or cream cheese or ricotta. Equally you could use Greek yoghurt instead of the double cream. I love the crunch of nuts in a dish like this, but if that does not appeal, and of course if some of those who'll be eating your dish have nut allergies, leave them out. Like all my recipes, this is an invitation to do with it what you will so that it meets your taste preferences.
Provided by bluemoon downunder
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
- Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
- Transfer the leeks and onions to an ovenproof dish and leave to cool.
- Preheat the oven to 180°C/355°F/gas 4.
- In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
- Serve hot, garnished with fresh chives.
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Ary h.s (jaf)
[email protected]This dish is a great way to use up leftover leeks. I had some leeks that were starting to wilt, and this recipe was a perfect way to use them up. The leeks were tender and flavorful, and the sauce was creamy and smooth. I served it over pasta, and it
Ibadete Rexhepi
[email protected]I'm not a big fan of leeks, but I tried this recipe and was pleasantly surprised. The leeks were cooked perfectly and the creamy sauce was delicious. I will definitely be making this again.
Moteu Padi
[email protected]This recipe was a bit bland for my taste. I added some garlic and herbs to give it more flavor.
SHARAN KUMAR THING
[email protected]I followed the recipe exactly, but my creamed leeks turned out too salty. I think I'll use less salt next time.
Zain Photography
[email protected]Yum!
Chris Gaskill
[email protected]This dish was easy to make and turned out great! I used vegetable broth instead of chicken broth, and it was still very flavorful. The leeks were tender and the sauce was creamy and smooth. I served it over rice, and it was a hit with my family.
Kashmir 2
[email protected]These creamed leeks were a delicious and elegant side dish. The leeks were cooked perfectly, and the creamy sauce was rich and flavorful. I served them with roasted chicken, and they were a perfect complement. I will definitely be making this recipe