Creamed Leeks

We had a lovely bunch of small leeks kicking around the fridge, along with some heavy cream and a steak that needed the perfect accompaniment, so this leek dish came about because it was easier to work with what was on hand than to go to the store (again).

Creamed Leeks

  • 1 tablespoon unsalted butter
  • 2 large leeks, thinly sliced and well washed
  • 1/4 cup water
  • Kosher salt
  • Freshly ground pepper (preferably white)
  • 1/2 cup heavy cream
  • 1 tablespoon finely grated Parmesan
  • ¼ teaspoon freshly grated nutmeg (optional)

In a large sauté pan, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, reduce heat to low and cook until the leeks are soft, about 10 minutes. Stir in the cream, Parmesan and nutmeg, serve and enjoy!

My verdict:

We have a winner! So good and went perfectly with the steak. Bonus: easy and quick to make. Instead of 2 large leeks, I used most of 4 small leeks and 2 people ate more than they should have. You can sub chicken or veg stock for the water, or even a splash of white wine. When I’m working with leeks, I try to use as much of the leek as possible. If you’re using the darker green part, just remember it will probably need a bit more cooking.

I always have Julia Child in my head when I’m using pepper in a white dish, but if all you have is black pepper, it’s not a big deal.

Jacques Pépin and Julia Child would tease each other about their divergent preferences for pepper. “You like speckled food,” Child says in one episode, ribbing Pépin. “I do. I also like taste in food. And the black pepper has more taste than the white one,” retorts Pépin.” Which side are you on?



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