Leeks With Creamy Wine Sauce

"The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
  • Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
  • Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
  • Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
  • Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

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  1. A tasty side dish vegetable dish! I made it as written but next time I'll add only one tablesppon creme fraiche because I found the tast of it overpowering. Thanks for a wordeful recipe SusieQusie!
  2. Susie, we are in two minds about this recipe... the wine seemed quite overpowering and the flavours didn't really come together as well as we wanted. I used shop bought creme fraiche as it's available everywhere here in NL. It's really a pity because although I love Leeks: DH loves them somewhat less so I'm trying to find recipes that he will really enjoy too. I followed the instructions to the letter, but somehow it just didn't work out as well I might have hoped. Nothing ventured, nothing gained... please see my rating system, 3 Stars here :)Thanks !


<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
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