Quick Creamed Leeks
A quick and elegant side dish featuring tender leeks simmered in broth and wine, then finished with a splash of cream. Fiber-rich, lightly seasoned, and ready in under 40 minutes, this versatile recipe pairs beautifully with roasted meats, fish, or vegetarian mains.
Equipment
- 1 large skillet (10–12 inches)
- 1 cutting board
- 1 chef’s knife
- 1 mixing bowl
- 1 slotted spoon or skimmer
- Paper Towels
- Measuring Cups and Spoons
Ingredients
- 3 large leeks about 3 cups sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- Pinch kosher salt
- Pinch ground black pepper
- ½ cup reduced-sodium chicken or vegetable broth
- ¼ cup dry white wine Chardonnay, Sauvignon Blanc, or Pinot Grigio
- ¼ cup heavy cream 36–40% fat
Instructions
- Prepare the Leeks: Begin by trimming the leeks carefully. Cut off the very bottom root end and the tough, dark green tops, leaving the tender white and light green parts. These are the parts that cook beautifully and carry the delicate flavor. You can save the dark greens for making stock or discard them. Slice each remaining leek lengthwise, then cut each half into ¼-inch wide strips. You should end up with roughly 3 cups of sliced leeks.
- Clean the Leeks Thoroughly: Leeks often hold dirt and sand between their layers, so cleaning them properly is crucial. Place the sliced leeks into a large mixing bowl filled with cool water. Using your hands, gently swirl and separate the leek strips to release any trapped dirt. Let the sand settle at the bottom. Carefully lift the clean leeks out with a slotted spoon or skimmer, avoiding pouring the entire bowl through a colander, which can mix the debris back in. Lay the leeks on a paper towel-lined plate and pat them dry.
- Heat the Skillet: Place a large 10–12 inch skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Swirl the pan gently as the butter melts to evenly coat the bottom. This combination of butter and oil provides a flavorful base and prevents the butter from burning. Wait until the butter is completely melted but not browned.
- Sauté the Leeks: Add the prepared leeks to the skillet. Stir to combine with the butter and oil, ensuring all pieces are coated. Cook the leeks over medium heat for about 6 minutes, stirring occasionally. This step softens the leeks and enhances their natural sweetness. Avoid overcooking—they should remain tender but not mushy.
- Add the Garlic: Once the leeks are tender, add 2 minced garlic cloves. Stir them into the leeks and cook for an additional 1 minute, allowing the garlic to release its aromatic flavor. Keep the heat moderate to prevent the garlic from browning, which can make it bitter.
- Season the Leeks: Sprinkle a pinch of kosher salt and a pinch of ground black pepper over the leeks. Stir gently to distribute the seasoning. Remember, the liquid added in the next steps will also contribute flavor, so start light and adjust seasoning later if needed.
- Deglaze with Broth and Wine: Pour in ½ cup of reduced-sodium chicken or vegetable broth and ¼ cup of dry white wine. Stir gently to combine and scrape up any flavorful bits stuck to the bottom of the skillet. The wine adds depth and a subtle acidity that balances the richness of the cream, while the broth keeps the leeks moist and tender.
- Simmer Covered: Cover the skillet with a tight-fitting lid. Reduce the heat slightly to bring the liquid to a gentle simmer. Let the leeks cook undisturbed for 5 minutes. During this time, the leeks will absorb the liquid flavors and become melt-in-your-mouth tender.
- Reduce the Liquid: Remove the lid and continue cooking the leeks uncovered. Stir occasionally, allowing most of the liquid to evaporate or absorb into the leeks. This process intensifies the flavor and prepares the base for the creamy finish. Watch closely to ensure the leeks do not dry out or burn—adjust the heat if needed.
- Finish with Cream: Pour in ¼ cup of heavy cream. Stir the leeks gently as the cream heats and thickens over 2–3 minutes. The cream should coat the leeks, creating a luscious, silky texture. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve and Enjoy: Once the cream has thickened to your liking, remove the skillet from heat. Serve the creamed leeks immediately as a sophisticated side dish. They pair beautifully with roasted meats, grilled fish, or even a hearty vegetarian main. For a fresh touch, consider garnishing with a sprinkle of chopped parsley or a dash of freshly grated nutmeg.
Notes
- Leek Selection: Choose leeks with thick white and light green sections for a milder, sweeter flavor. Avoid very thin leeks, as they may cook too quickly and become mushy.
- Cleaning is Crucial: Leeks often harbor dirt between layers. Always rinse thoroughly in a bowl of cold water rather than a colander to ensure no grit remains.
- Wine Choice: Use a dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc to enhance flavor without adding sweetness.
- Cream Considerations: Heavy cream with 36–40% fat gives the leeks a silky texture without being overly heavy. For a lighter option, half-and-half can work, though the dish will be slightly thinner.
- Seasoning: Start with a pinch of salt and pepper early in cooking, but adjust at the end to taste, as the broth and wine concentrate flavors.
