Creamy Savory Boiled Leeks
A creamy, savory leek dish that pairs perfectly with a meaty protein or a crusty baguette for a springtime meal!
Equipment
- Pot, Spoon, Knife, Cutting board, Measuring cups, Measuring spoons
Ingrediënten
- 2 tablespoons 28 g nondairy butter
- 10 ounces 284 g chopped leeks, white and light green parts only
- ¼ cup 31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
- 2 cups 235 ml vegetable broth
- Salt and pepper to taste
Instructies
- Add the butter to a pot and melt over medium heat.
- Add the leeks, and cook for 12 to 15 minutes, stirring often.
- Add the broth and deglaze the pot.
- Bring to a boil, and then reduce to a simmer.
- Add the flour slurry and stir to thicken.
- Simmer, uncovered, for 5 to 7 minutes to reduce and thicken a bit more.
- Add the salt and pepper to taste.
- Remove from the heat and let stand, uncovered, for 10 minutes, to continue to thicken, before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside roasted meats or a top fresh bread for a satisfying spring meal.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc to complement the creamy texture of the leeks.
Nutritional Information
Calories: 140 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 4 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.6 g
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