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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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

237 calories; protein 3.5g; carbohydrates 20.4g; fat 14.2g; cholesterol 44.6mg; sodium 155.5mg. Full Nutrition
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