Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Soft, sweet leeks gently cooked in butter and finished in a silky cream sauce with a hint of thyme.
Side dish. Good with roast chicken, baked ham or pan-fried cod. Find a main
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 3 large leeks, about 600 g trimmed, sliced into 1 cm rounds
- 20 g butter
- 2 thyme sprigs, leaves picked
- 100 ml double cream (heavy cream)
- Salt and black pepper
Method
- Wash the sliced leeks well in a colander to remove any grit, then drain.
- Melt the butter in a large frying pan over a medium heat, add the leeks, thyme, a pinch of salt and 2 tbsp water. Cover and cook gently for 8-10 minutes, stirring now and then, until very soft but not browned.
- Remove the lid, pour in the cream and bubble for 2-3 minutes until it thickens enough to coat the leeks.
- Season well with black pepper and a little more salt if needed, then serve.
Swaps and tips
These reheat well, so you can make them up to a day ahead and warm through gently with a splash of water. Crème fraîche can replace the double cream.
Easy variations
- Stir in a teaspoon of Dijon mustard with the cream
- Top with grated Cheddar and grill until bubbling
- Add some crisp bacon pieces
- Swap the thyme for a little grated nutmeg
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 5 g | 3 g | 16 g | 180 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
