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Ingredients45 m servings 237 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 237 calories; 14.2 g fat; 20.4 g carbohydrates; 3.5 g protein; 45 mg cholesterol; 155 mg sodium. Full nutrition