Creamed Spring Leeks
Creamed Spring Leeks are tender leeks gently simmered in a silky vegetable broth and finished with a light creamy sauce. This simple French-inspired side dish pairs beautifully with roasted meats, crusty bread, or vegetarian mains for an elegant yet comforting meal.
Equipment
- Knife
- Measuring cups
- Measuring spoons
- pot
- spoon
Ingredients
- ¼ cup 31 g all-purpose flour
- ¼ cup 60 ml water
- 2 cups vegetable broth
- 2 tablespoons 28 g non-dairy butter
- 10 ounces 284 g leeks, chopped (white and light green parts only)
- Black pepper
- Salt
Instructions
- Melt the non-dairy butter in a pot over medium heat.
- Add the chopped leeks.
- Cook for 12 to 15 minutes, stirring frequently, until softened.
- Pour in the vegetable broth.
- Bring to a gentle boil.
- Reduce the heat to a simmer.
- Whisk together the flour and water until smooth.
- Slowly stir the slurry into the simmering broth.
- Cook uncovered for 5 to 7 minutes until the sauce thickens.
- Season with salt and black pepper.
- Remove from the heat.
- Let the leeks rest for 10 minutes before serving.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Cook the leeks gently until they become soft and naturally sweet without browning. Whisk the flour slurry thoroughly before adding it to prevent lumps from forming. Allow the dish to rest for a few minutes after cooking so the sauce thickens naturally. Serve with roasted chicken, grilled fish, baked potatoes, or warm crusty bread for a complete meal.Wine Advice
A crisp Sauvignon Blanc complements the delicate sweetness of the leeks beautifully. For a slightly richer pairing, enjoy a glass of Chardonnay with this creamy vegetable dish.Nutrition values
Calories: 140 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 290 mg | Sugar: 4 g