Creamed Leeks Recipe

Cream leek They are the perfect outline for all your main dishes! The sliced leeks are skipped with aromatic vegetables, thrown into creamy sauce and a pinch of Parmesan, all cooked in a large pan.

Even if you are not a leek eaten, you will love this delicious side dish. It is our low carbohydrate contour favorite carbohydrates for the frantic nights of the week and congratulates so many dishes. The cream leeks are the best way to finish any dish, whether it is a breast of burned duck or stuffed chicken wrapped in bacon. All you need are some simple ingredients and you can mount this easy recipe in no time.

What are the leeks cream?

The leeks resemble large green onions a little, but they have a milder flavor. The part you use is the white and light green part on the bottom and you can cut them to add a thin onion taste to all types of dishes, such as soups, salads and also as a side dish.

These cream leeks are a low carbohydrate side dish and perfect keto to revive any main dish, such as our spinach cream with Steakhouse. The leeks jumped into bacon fat, butter, heavy cream and Parmesan for the maximum indulgent delight.

Leek, bacon, onion and garlic on a tray.

Cremous ingredients of leeks

Leeks – Provide a delicate, sweet and slightly soft onion flavor.
Bacon – adds a smoky flavor that congratulates the savory sweetness of the leeks.
Onion – It improves the aromatic base of the dish and provides a slight punishment and a depth of flavor.
Butter – It helps to create a velvety sauce that covers leeks and adds a succulent and silky feeling in the mouth.
Garlic cloves – Add a robust, aromatic and slightly spicy note to the plate.
Mustard dust – Bring a thin flavor and an additional layer of flavor to the cream leeks.
Heavy cream – It combines with butter to form a succulent and thick sauce that wraps the leeks and gives a rich and creamy taste.
Parmesan cheese – adds a salty, hazel and slightly spicy flavor to the plate.
Just grated walnuts
Kosher salt And just ground black pepper to taste
Lemon joy

How to make this recipe of leek cream easy

First, cut the leeks using a sharp knife, removing only the darker green parts and cut them thin. We will need those tender parts.
Now, take a cast iron pan and cook the bacon over medium heat until it is perfectly crunchy. Once it is ready, put the bacon aside on a lined plate of paper towel.

For the tip: Do not forget to clean and season the cast iron pan before cooking to ensure maximum flavor.

Then, launch the chopped onions and sliced leeks in the same pan. Do not forget to add a spoonful of butter for an extra flavor. Now, fry those leeks and onions until they become soft and adorable, which should take about 5-7 minutes.
It is time to add the garlic and give it a quick greeting, only for about 30 seconds. Then sprinkle with mustard powder, a pinch of salt and a little pepper. Make a good agitation to mix the flavors.
Now, we lower the medium-low heat and pour heavy cream and cheese. Mix everything together and let the sauce thickens. This will take about 5-7 minutes.
When the sauce is all creamy and ready, remove the pan from the heat. Add a pinch of just grated nutmeg. Cut the bacon you previously cooked and fold it in the leek mixture.
Finally, add a small pinch of the lemon range for a spicy pop and your creamy leeks are fine. Season with a pinch of salt and pepper. They are fantastic alone but even better with a handful of crunchy onions at the top. Enjoy!

Tips for recipes of carnivorous experts as a girl

Clean the leeks thoroughly before cooking them, since the dirt between the leaves can be difficult to remove.
A clean cast iron pan is the key to cooking sanded. Make sure to clean and season your cast iron before cooking!

What to serve with cremated leeks

Since these cream leeks are perfectly balanced with savory flavors and sweets, they perfectly combine with a variety of dishes. Some large options are smoked chicken thighs, cast iron pork ribs and ribeye scattered steaks!

A steak on a tray with rice and a knife.

Leftovers and heating

Store the leeks to the remaining cream in an airtight container in the refrigerator for a maximum of 3 days.

To heat, put a small pan over medium heat and heat the leeks until they are hot.

Other contours recipes

A bite of this tasty outline of leeks, and you will be a lover of the leeks full forever! Combine it with any main dish and you will have a delicious dinner with tons of flavor in no time!

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This recipe for easy cream leeks makes a vegetable side rich and velvety without a drip of a roux. The thin leeks are suburb in heavy cream and cheese for a decadent and comforting dish with French talent.

Cooking methodsPrevent the screen from going to sleep

Remove the bottom of the leeks and cut thin, discarding only the much higher green parts.
In a large cast iron pan, cook the bacon until it is crunchy over medium heat.
Transfer the bacon to a plate lined with napkin paper.
Add the onions and chopped leeks in the pan with the bacon fat.
Add the spoonful of butter.
Fry the leeks and onion until they are soft, about 5-7 minutes.
Add the garlic and brown 30 seconds more.
Add the mustard powder and a pinch of salt and pepper.
Mix to unite.
Reduce the medium-low heat and add heavy cream and cheese.
Mix to unite and let the sauce thickens, from 5 to 7 minutes.
Remove the cream leeks from the fire and add a pinch of nutmeg.
Cut the bacon approximately and fold it again.
Finish leeks with a pinch of lemon zest and serve hot.

Clean the leeks thoroughly before cooking them, since the dirt between the leaves can be difficult to remove.
A clean cast iron pan is the key to cooking sanded. Make sure to clean and season your cast iron before cooking!
These are fantastic seasoned with a handful of crunchy onions.

Course: Side

Kitchen: American

A cast iron pan with meat and mashed potatoes.

Frequent questions about the recipe

Can I make leeks cream in advance and serve them later?

Absolutely! You can do these 2-3 days in advance and heat on the hob!

Absolutely! You can do these 2-3 days in advance and heat on the hob!

Search for losses that do not have a lot of layers of leaves, as they will be discarded before cooking. Try to find leeks of the same size with a fair amount of light green and yellowish white on the bottom.