Recipe by French Tart
I sometimes struggle to come up with innovative & seasonal vegetable accompaniments; this recipe was devised when I had about 4 leeks left after making Leek & Potato soup, and about half a glass of Chardonnay!! It's a cross between poaching & steaming them in the Chardonnay, you don't want too much liquid. When you are ready to serve the leeks, add your creme fraiche & seasonings and you have an elegant & easy vegetable side dish! Try and use thin leeks rather than the tougher & larger leeks. Measurements are based on 4 people - I have allowed one leek per person, based on the fact that there will be other side dishes & maybe potatoes served as well.
Top Review by SarasotaCook
What an excellent side dish. Creamy, rich in flavor. Just wonderful. I made them for a lady I cook for, but had to taste them myself. I plan to make this for just myself very soon!
Thank you FT
- 4 leeks, trimmed & washed & cut into 1-inch slices
- 3⁄4 cup Chardonnay wine or 3⁄4 cup white wine
- 1 teaspoon sugar
- 2 tablespoons creme fraiche
- fresh ground black pepper or fresh ground mixed peppercorns
- parsley, for the garnish
- 1⁄2 lemon, zest of, grated
Directions See How It's Made
- Wash the leeks thoroughly and trim of the very tough green tops and the woody base.
- Make sure you have some of the green as well as the white of the leeks.
- Cut the leeks into 1" diagonal slices.
- Put into a large saucepan and add the Chardonnay or white wine.
- Add the sugar and stir around.
- Bring to the boil, without a lid.
- Turn the heat right down, put the lid on and simmer very gently for about 5 to 10 minutes or until the leeks still hold their shape & colour, but are soft. (Cooking times vary on whether the slices are 1" or smaller/larger!).
- Add the creme fraiche, pepper & salt and mix gently.
- Serve with some chopped parsley as a garnish, making sure everyone gets some of the wine & cream sauce!
- N.B. Grated lemon is also very nice as a finishing touch, especially if you are serving it with fish.