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Creamed Leeks
Recipes
Creamed Leeks
4 servings
25 minutes total

Ingredients

  • 1 large leek
  • 4 tablespoons unsalted butter
  • 1 tablespoon Gourmet Garden Chunky Garlic Stir-In Paste
  • ½ cup dry white wine
  • 1 cup Organic Valley Heavy Whipping Cream
  • ¼ teaspoon seafood lemon & herb seasoning
  • ¼ teaspoon Alessi Pure Natural Kosher Salt
  • ¼ teaspoon ground white pepper

Steps

    1. Cut and discard root end and green tops of leek. Cut leek lengthwise, then slice into ½-inch pieces (about 3 cups). Rinse sliced leeks well in large bowl of cold water. Carefully remove leeks from water and drain in a colander.
    2. Add to medium saucepot over medium-high: butter, leeks, and garlic. Sauté 5–6 minutes, stirring occasionally. Pour in wine and continue cooking 2–3 minutes, until liquid has been reduced to almost dry.
    3. Stir in heavy cream and cook 4–5 more minutes, until liquid has been reduced and thickened. Remove pot from heat and stir in seasoning, salt, and white pepper; serve.

Amount per ¼ recipe serving: Calories 350, Total Fat 33g, Sat Fat 21g, Trans Fat 1g, Chol 100mg, Sodium 220mg, Total Carb 7g, Fiber 0g, Sugars 4g, Protein 2g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%