How to Make Creamed Leeks

Thinking of new dinner menus can be a challenge. The old standbys can get a little old and throwing almonds in green beans doesn’t really change things all that much. Leeks are an under appreciated vegetable. Their mellow flavor leaves green onions and regular onions in the dust and allows for an entire dish to revolve around this root. Turn these vegetables into a scalloped dish and they’ll go with any entrée.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 large leeks
• 1 stick of butter
• 1 ½ - 2 pints of light cream
• Salt
• Pepper
• Breadcrumbs
• Frying pan
• Casserole dish

1. Trim the leeks, removing the roots and bottom bulb and the dried ends at the top. Cut the white portion of the leek into thin discs and chop the leaves (as you would a green onion).

2. Place the leeks in a large vessel and fill with water. Sand is trapped tightly in the vegetable, so agitate the water and leave to soak. You may want to change the water a couple of times.

3. Sauté the leeks in a frying or sauté pan with a half stick of butter under medium heat. Add salt and pepper to taste. When they are finished, they will take on a sweet flavor and will become quite tender.

4. Add the light cream to the sauté. Add a little at a time to get the right consistency. The cream mixture will thicken slightly. Taste to see if you need a quarter stick more of butter. The sauce should be rich, but not too salty.

5. Pour the leek mixture into your casserole dish. Toast breadcrumbs with the rest of the butter. If the breadcrumbs are unseasoned, add salt and pepper. Cover the top of the casserole with the breadcrumb mixture.

6. Bake at 350 degrees F for 30-35 minutes. The breadcrumbs will be brown. Allow the casserole to cool for a few minutes before serving.

Tips & Warnings

• Be sure to clean and soak the leeks thoroughly. There is a lot of grit in the plants.

[QABumper]

on 10/12/2008 Interesting recipe. I have to try this. Thanks 5* !