Leeks with Chardonnay and Creme Fraiche
"An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it."
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Ingredients20 m servings 83
Original recipe yields 4 servings
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
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- Cook's Note:
- I prefer Chardonnay, but you can use any white wine.
Per Serving: 83 calories; 4.3 5.8 0.8 15 49 Full nutrition
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