Creamy Braised Leeks
Tender leeks slowly cooked in savory vegetable broth and finished with a creamy dairy-free sauce. A simple French-inspired vegetable side dish that's perfect with potatoes, roasted vegetables, or crusty bread.
Equipment
- Knife
- pot
- spoon
Ingredients
- 2 tablespoons Nondairy Butter
- 10 ounces Leeks white and light green parts, chopped
- 2 cups Vegetable Broth
- 1/4 cup All-Purpose Flour
- 1/4 cup Water
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Melt the nondairy butter in a pot over medium heat.
- Add the chopped leeks and cook for 15 minutes, stirring regularly, until soft and tender.
- Pour in the vegetable broth and stir well to release any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil.
- Whisk the flour and water together until completely smooth.
- Stir the flour slurry gradually into the leeks and broth.
- Reduce the heat and simmer until the sauce begins to thicken.
- Simmer uncovered for another 7 minutes until the leeks are very tender and the sauce is creamy.
- Season with salt and black pepper to taste.
- Remove from the heat and leave uncovered for 10 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve these creamy leeks over mashed potatoes, alongside roasted vegetables, or spooned over warm crusty bread. They also make a comforting vegetable accompaniment for a plant-based roast or a larger holiday meal.Recipe Notes
Use only the white and light green parts of the leeks and wash them thoroughly because soil can collect between the layers. Whisk the flour and water until completely smooth before adding the slurry to prevent lumps in the sauce.Variations
Add fresh thyme, parsley, or a small amount of Dijon mustard for extra flavour. A pinch of nutmeg works well with the creamy sauce, while a splash of lemon juice added before serving provides a fresher finish.Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to three days. Reheat gently over low heat, adding a small splash of vegetable broth if the sauce becomes too thick.Wine Advice
A crisp Sauvignon Blanc balances the creamy sauce and complements the delicate sweetness of the leeks. A lightly oaked Chardonnay is another good choice for a richer pairing.Nutrition values
Serving: 1 serving | Calories: 150 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Sodium: 480 mg | Sugar: 5 g