Ingredients
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, peeled and chopped
- 1 leek, washed and sliced
- 2 sprigs thyme, leaves only (optional)
- 50 ml milk
- 150 ml heavy whipping cream ( double cream)
- 1 tablespoon parsley, fresh and chopped (optional)
How to Make
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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.
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Step 2: Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
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Step 3: Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.
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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)
We hope you enjoy this recipe!
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