Creamy Boiled Leeks with Vegetable Broth

Name: Creamy Boiled Leeks with Vegetable Broth
Prep time: 10 min
Ingredients: 2 cups 235 ml vegetable broth; 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 tablespoons 28 g nondairy butter; Salt and pepper (to taste)

These creamy boiled leeks make the perfect savory side dish to accompany any protein or enjoy as a topping for crusty bread. A rich, flavorful dish that’s gluten-free and vegan!

Couverts4

Preparation 10

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Equipment

Ingredients

▢ 2 cups 235 ml vegetable broth
▢ 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 tablespoons 28 g nondairy butter
▢ Salt and pepper to taste

Instructions

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, 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 & Wine Advice

Wine advice:

Pair with a smooth, medium-bodied white wine like Chardonnay, which complements the creamy texture and richness of the leeks.

Nutrition values

Calories: 150 kcal | koolhydraten: 22 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 3 g

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Course; Side Dish / Vegetables

Cuisine; International / Global

Diets; Gluten-Free / Vegan