Save Recipe
This creamy leek fondue transforms an everyday vegetable into an elegant side dish. The natural sweetness of leeks combines beautifully with bright citrus notes and rich cream to create a versatile accompaniment that pairs wonderfully with meat, fish, or stands alone as a vegetarian option.
A Simple Yet Sophisticated Side
This recipe celebrates the humble leek by coaxing out its delicate flavors and creating a silky, luxurious texture. The balanced combination of fresh and creamy elements turns an ordinary dinner into something special.
Essential Ingredients
- Leeks: 600g fresh leeks, white parts only
- Butter: 30g unsalted butter
- Lemon juice: 2 tablespoons fresh
- Dijon mustard: 1 tablespoon
- Heavy cream: 2 tablespoons
- Salt and pepper: To taste
Preparation Method
- Preparing the Leeks
- Halve leeks lengthwise and slice into half-moons. Rinse thoroughly in cold water to remove any grit.
- Initial Cooking
- Melt butter slowly in a heavy-bottomed pan. Add leeks, cover, and cook on low heat for 25 minutes, stirring occasionally.
- Adding Flavors
- Incorporate lemon juice, mustard, and cream. Season with salt and pepper, then simmer covered for 10 additional minutes.
- Serving
- Serve hot as a side dish for meat or fish, or toss with pasta.
Chef's Tips
Select firm, glossy leeks for best results. For extra richness, add a pinch of nutmeg or grated Gruyere cheese. Stir periodically during cooking to prevent sticking and ensure even heat distribution.
Save Recipe
Serving Suggestions
Finish with fresh herbs like parsley or tarragon before serving. For a complete meal, serve alongside steamed potatoes or top with crushed walnuts for a rustic touch.
Recipe Tips
- → How do you clean leeks thoroughly?
- Slice the leeks in half and rinse under cold running water. Open up the layers to make sure all grit and sand are washed away.
- → Can this dish be prepared ahead of time?
- Absolutely, leeks reheat very well. You can store them in the fridge for up to two days and warm them gently on the stove.
- → How can I stop leeks from releasing too much water?
- Cook them slowly on low heat. They should soften in butter without boiling or getting too watery.
- → What pairs well with this creamy leek dish?
- It’s a great match for seafood, poultry, or even tossed with pasta. It’s heavenly spread on crisp toast too!
- → Can I swap out the cream for something else?
- Yes, plant-based cream or mascarpone works just as well. You just need something creamy to maintain its rich texture.