Creamy Leek with Butter
4 servings
26 minutes
Creamy leek with butter is an exquisite dish of European cuisine where tender leek acquires a velvety texture and rich flavor thanks to creamy butter and heavy cream. Historically, leeks were used in French and British cooking, where their mild, sweet taste was appreciated. The wine in the recipe adds depth to the aroma, while the evaporation of liquid makes the dish more concentrated. It is an ideal side for meat and fish dishes as well as a standalone warm dish that pairs excellently with crispy baguette. The creamy sauce highlights the natural sweetness of the leek, making it tender and enveloping. This elegant yet simple-to-make dish transforms ordinary ingredients into culinary harmony.
1
Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and then chop into medium pieces.
2
In a large skillet, melt butter over medium heat. Add leeks and cook, stirring, until softened, about 6–8 minutes.
- Butter: 2 tablespoons
- Leek: 1400 g
3
Pour in wine and 1 cup of water. Bring to a boil and reduce to a low heat. Cover and cook, stirring, until soft for 20-25 minutes.
- Dry white wine: 0.5 glass
- Leek: 1400 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Remove the lid and increase the heat. Allow the liquid to evaporate for 2-4 minutes. Then pour in the cream and let the sauce thicken for 3-5 minutes. Season with salt and pepper.
- Cream 40%: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste