Creamed leeks
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.
Each serving provides 400 kcal, 3.1g protein, 4.9g carbohydrate (of which 4.2g sugars), 40.4g fat (of which 22.8g saturates), 1.7g fibre and 0.08g salt.
Method
Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft.
Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally.
Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.
Recipe tips
The key to this recipe is to gently fry the leeks so they soften and get nice and sweet.
Serve with roast potatoes, roast chicken or pork and steamed vegetables.
