Creamed Leeks
Creamed leeks are a simple but decadent side dish that combines tender leeks with an obsession worthy cream and parmesan sauce. These leeks make the perfect pairing for a wide range of main courses and are also delicious served on toast with a squeeze of lemon.
Equipment
- Skillet with a lid
- Measuring cups and spoons
- Cutting board with a knife
Ingredients
- 2 tablespoon butter
- 2 large leeks, cleaned, halved and thinly sliced about 4-5 cups
- 2 cloves garlic, minced
- pinch of red pepper flakes
- ⅓ cup broth, vegetable or chicken
- ⅓ cup heavy cream
- ¼ cup shredded parmesan
- juice of a half a small lemon about 1-2 teaspoon of lemon juice, more or less to preference
- salt & pepper
Instructions
- Clean and slice your leeks. (*see above instructions for how to clean leeks.)Melt butter in a large skillet over medium high heat. Add the leeks, minced garlic and a pinch of red pepper flakes. Cook for 4-5 minutes until the leeks have wilted.
- Pour in the broth and season with a pinch of salt and pepper. Cover and cook on low heat for 8-10 minutes until the leeks are very soft and tender.
- Remove the lid. Turn the heat up to medium and pour in the heavy cream and parmesan. Cook for a few minutes until the sauce has thickened. Then add a squeeze of lemon. Serve hot and enjoy!
Nutrition
Calories: 115kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 155mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 838IUVitamin C: 4mgCalcium: 79mgIron: 1mg
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