Leeks, with their mild onion-like flavor and subtle sweetness, are a versatile and nutritious vegetable that can elevate the taste of any dish. Creamed leeks, in particular, offer a delightful way to enjoy this underrated veggie. Not only do they bring a velvety, rich texture to your plate, but they also pack a nutritional punch that can benefit your overall well-being.
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Vitamins and Minerals
Leeks are a fantastic source of vitamins and minerals, particularly vitamin K, vitamin A, vitamin C, and folic acid.
Vitamin K is essential for bone health and blood clotting, while vitamin A and C contribute to a healthy immune system. Leeks also contain folic acid which can aid in the prevention of certain birth defects.
They are loaded with antioxidants and help combat oxidative stress in the body, potentially reducing the risk of chronic diseases and supporting overall health.
Leeks are a great source of dietary fibre, which supports digestive health, aids in weight management, and helps prevent constipation.
Delicious Not Boring!
When cooking vegetables you want to add ingredients that help enhance their flavour. I mean, who wants a bland, boiled side dish? Certainly not us!! That is why we love this rich recipe for delicious creamed leeks. Not only are they delicious but are jam packed with antioxidants, fibre, vitamins and minerals – what’s not to love? Add them to your Sunday Roasts repertoire or as a side dish for your Thanksgiving or Christmas Turkey together with crispy roasties or our creamy mashed potato casserole.
3 large leeks
5 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves
½ cup chicken or vegetable stock
¼ cup dry white wine
¼ cup double cream
4 tablespoons plain flour
- Melt 1 tablespoons of butter and oil in a cast iron skillet and cook the leeks on a medium heat until softened. Add the crushed garlic and cook for a further 2 minutes. Set the leeks aside.
- In the same skillet, add 4 tablespoons of butter. Once melted, add the plain flour and allow it to come together into the roux.
- Add the stock, wine and double cream and mix together over a medium heat until the sauce comes to your desired thickness. Add salt and pepper to taste.
- Return the leeks to the pan to cover with the sauce.
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