Stewed leek with cream sauce
4 servings
55 minutes
Braised leek with creamy sauce is an elegant and simple dish of European cuisine that highlights the tenderness of leeks and the richness of creamy flavor. The leek, with its mild sweetness, harmonizes with chicken broth, while the reduced sauce with butter adds richness and velvetiness. A light aroma of parsley refreshes the taste, while salt and pepper allow its depth to unfold. Historically, leeks were valued for their softness and versatility in cooking, and this recipe is a perfect example of how they can become a main ingredient in an exquisite dish. It pairs wonderfully as a side to meat or fish but can also be a standalone treat when served with crusty bread or potatoes.
1
Cut off the old leaves of the poria, trim the dark green leaf tips. Cut the roots so that the leaves do not fall apart. Cut it in half lengthwise and rinse under cold water.
- Leek: 1.2 kg
2
Bring the broth to a boil in a deep skillet. Add the leek, cover, and cook on low heat, turning once, until soft, for 15-25 minutes. Carefully transfer to a plate.
- Chicken broth: 4 ml
3
Boil the broth over high heat until it reduces to 0.5 cup, about 10 minutes. Remove from heat and stir in the butter. Then add parsley, season with salt and pepper. Drizzle the sauce over the leeks and serve.
- Chicken broth: 4 ml
- Butter: 2 tablespoons
- Chopped parsley: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
