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Creamed Leeks

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"The beautiful leek is the most ignored of vegetables. This simple but tasty dish goes perfectly with everything from fish, seared chicken breasts, chops and sliced steak."
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45 m servings 237 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat butter in a skillet over medium heat; cook and stir leeks just until softened, about 8 minutes. Pour water and wine into skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until leeks are very soft, about 20 minutes.
  2. Remove cover, increase heat to high, and cook leek mixture, stirring constantly, until liquid evaporates, about 8 minutes. Reduce heat to low; stir cream into leek mixture. Cook leeks, stirring, until mixture begins to thicken; stir in Parmesan cheese. Season with salt and pepper.


  • Cook's Note:
  • You can substitute chicken or vegetable stock for the white wine.

Nutrition Facts

Per Serving: 237 calories; 14.2 g fat; 20.4 g carbohydrates; 3.5 g protein; 45 mg cholesterol; 155 mg sodium. Full nutrition

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