Creamy Boiled Leeks in Savory Vegetable Broth
A warm and comforting vegetable dish that brings out the delicate sweetness of leeks simmered slowly in vegetable broth until creamy, tender, and deeply savory.
Equipment
- Knife
- pot
- spoon
Ingredients
- 2 tablespoons nondairy butter 28 g
- 10 ounces chopped leeks – white & light green only 284 g
- 2 cups vegetable broth 235 ml
- ¼ cup all-purpose flour 31 g mixed with ¼ cup water (60 ml) — slurry
- Salt to taste
- Pepper to taste
Instructions
- Melt the nondairy butter in a pot over medium heat.
- Add the chopped leeks and cook for 12–15 minutes, stirring often until softened.
- Pour in the vegetable broth and gently deglaze the pot.
- Bring to a boil, then reduce to a simmer.
- Stir in the flour slurry and continue simmering until the sauce thickens.
- Simmer uncovered for 5–7 more minutes to reduce and deepen the flavor.
- Season to taste with salt and pepper.
- Remove from the heat and rest uncovered for 10 minutes to thicken naturally before serving.
Notes & Wine Advice
Serving Tip:
Serve these creamy leeks as a flavorful side dish, spooned over mashed potatoes, roasted vegetables, or warm baguette slices.Wine Pairing:
Pairs beautifully with a crisp Sauvignon Blanc to balance the creaminess and highlight the fresh vegetable notes.Nutrition values
Calories: 150 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Sugar: 5 g