Creamy Boiled Leeks in Savory Vegetable Broth
Deliciously creamy and savory leeks, simmered in vegetable broth and thickened with a flour slurry, make for the perfect side dish to accompany any hearty meal.
Equipment
- Pot, Spoon, Knife, Cutting board
Ingrediënten
- 2 tablespoons 28 g nondairy butter
- 10 ounces 284 g chopped leeks, white and light green parts only
- 2 cups 235 ml vegetable broth
- ¼ cup 31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
- Salt and pepper to taste
Instructies
- Add the nondairy butter to a pot and melt over medium heat.
- Add the chopped leeks and cook for 12 to 15 minutes, stirring often.
- Add the vegetable broth and deglaze the pot.
- Bring to a boil, then reduce the heat to a simmer.
- Stir in the flour slurry and continue stirring until the sauce thickens.
- Simmer, uncovered, for 5 to 7 minutes to reduce and thicken further.
- Season with salt and pepper to taste.
- Remove from the heat and let stand, uncovered, for 10 minutes before serving to thicken further.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this creamy leek dish alongside roasted vegetables, or as a savory topping for a warm baguette.
Wine Advice:
A light white wine, like a Sauvignon Blanc, pairs wonderfully with the creaminess and savory flavor of this dish.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.6 g
