Creamed Leeks

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
  • Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
  • Transfer the leeks and onions to an ovenproof dish and leave to cool.
  • Preheat the oven to 180°C/355°F/gas 4.
  • In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
  • Serve hot, garnished with fresh chives.
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