Why This Recipe Works
- Cream binds the leeks together while parmesan—an untraditional addition—adds salt and additional savoriness
Nothing irks me more than the neglected vegetable. It's abusive—to the vegetable, for one, and to you, because you're either missing out on your vegetables altogether, or eating ones that taste like mush. Neither is acceptable.
I was vegetarian for twelve years, so I get a special thrill when I see vegetables done right. Creamed leeks is not exactly something new in France, but it was new to me when I first had a bed of them underneath a simply sautéed fillet of fish.
The dish is simple: Sliced leeks are sautéed down in a little bit of butter until they're soft and sweet. Then I add cream and a dash of Parmesan (my addition to tradition). The cream binds the leeks together and has that same savory-sweetness of the leeks themselves, while the Parmesan adds a punch of salt to wake it all up. This simple but decadent dish goes perfectly with everything—under fish, seared chicken breasts, even sliced steak.
This recipe originally appeared as part of the column "French in a Flash."
Creamed Leeks Recipe
Sliced leeks, sautéed in butter until soft and sweet, finished with cream and Parmesan.
1 tablespoon unsalted butter
2 large leeks, washed, and thinly slice
1/4 cup water
Freshly ground black pepper
1/2 cup heavy cream
1 tablespoon finely grated Parmesan
In a nonstick skillet, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|