Creamy Boiled Leeks with Vegetable Broth
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!
Equipment
- pot
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 | Carbohydrates: 22 g | Protein: 3 g | Fat: 7 g | Sugar: 3 g