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Braised Leeks With Mustard Cream

Braised Leeks With Mustard Cream created by Peter J

Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat the oven to 200ºC.
  • Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
  • Add the leeks and roast for 10 minutes.
  • Remove the leeks from the oven and turn them over in the pan.
  • Roast for a further 10 minutes.
  • Remove the leeks from the oven and add the stock.
  • Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
  • Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
  • MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
  • Add the shallots and sauté for 5 minutes or until softened.
  • Increase the heat a little, add the wine and slowly bring to the boil.
  • Simmer until the liquid has reduced by half.
  • Stir in the cream and simmer gently until the sauce begins to thicken.
  • Stir in the mustard.
  • Add half the chives and season to taste with salt and pepper.
  • Drizzle the leeks with the mustard cream and garnish with the remaining chives.
  • Serve.
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"Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'."
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  1. Peter J
    This was amazing! I cooked too much and can't rememeber the last time that meant leaving the main to make sure to finish the side dish. Only change I made was I only had dried chives so used those during cooking and garnished with fresh flat leaved parsely.
    Reply
  2. Peter J
    Braised Leeks With Mustard Cream Created by Peter J
    Reply
  3. lauralie41
    I love leeks and the flavor from roasting them was wonderful. My roasting pan is large and the leeks fit nicely in one layer, I also used vegetable stock. Was not real sure what a good white wine was so I bought a cheaper dry wine and it worked nicely for the mustard cream. The golden brown of leeks and flavor, the mustard cream, and chives....a great combination!
    Reply
  4. Mrs B
    DH loves leeks, so an easy winner of a recipe to serve up! Unfortunately I was a bit pushed for time so had to cut the leeks into slices and 'braise' them in a lidded saucepan, but I can imagine that they'd be great roasted and cooked as per instructions (and I'll allow myself the time next time I serve this). The sauce was lovely; a bit thinner than I was anticipating, but then I was in a hurry and rather generous with the wine!
    Reply
  5. bluemoon downunder
    Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.
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