Creamed Leek

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"Looking for a simple leek side dish and used ideas from several recipes and came up with this."

Original is 2 servings


  • Serving Size: 1 (185.9 g)
  • Calories 457.6
  • Total Fat - 42.6 g
  • Saturated Fat - 22.8 g
  • Cholesterol - 127.6 mg
  • Sodium - 178.6 mg
  • Total Carbohydrate - 18.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3 g
  • Protein - 4 g
  • Calcium - 187.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3-4 minutes, or until the leeks are soft.

Step 2

Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.

Step 3

Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.

Step 4

TIP - if you want to change this from a side to a main cook up some pasta and stir it into the creamed zucchini (using tongs or a slotted spoon straight from the pot into the frypan with the creamed zucchini) and stir in some finely grated parmesan and serve some more on top when you transfer to a plate)


No special items needed.

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