Champagne Leek and Lemon Cream
Indulge in the luxurious flavors of Champagne Leek and Lemon Cream, a recipe that transforms simple ingredients into an elegant, velvety sauce. Perfect for elevating pasta, seafood, chicken, or roasted vegetables, this dish features tender sautéed leeks infused with dry champagne and enriched by luscious heavy cream. Bright notes of zesty lemon and a hint of black pepper balance the richness, while optional fresh parsley adds a pop of color and freshness. Ready in just 25 minutes, this recipe is a quick yet sophisticated option for gourmet weeknight dinners or special occasions. Treat your taste buds to the perfect blend of creamy, citrusy, and sparkling flavors!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 large leeks (white and light green parts only)
- 0.5 teaspoons salt
- 0.5 cups dry champagne or sparkling wine
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Trim the roots and tough dark green parts from the leeks. Slice the white and light green parts in half lengthwise and rinse thoroughly under cool water to remove any grit. Thinly slice the cleaned leeks into half-moons.
Heat a large skillet over medium heat and melt the butter. Once melted, add the sliced leeks and sprinkle with salt. Sauté the leeks for 5-7 minutes, stirring occasionally, until they are softened but not browned.
Pour the champagne into the skillet and bring to a gentle simmer. Allow it to cook for 3-4 minutes, reducing slightly and infusing the leeks with its flavor.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 5 minutes, stirring occasionally, until the sauce begins to thicken.
Add the lemon zest, lemon juice, and black pepper to the skillet. Stir well to combine and taste for seasoning, adjusting with additional salt or pepper as needed.
Remove the skillet from heat. If using fresh parsley, finely chop it and sprinkle over the sauce as a garnish before serving.
Serve the Champagne Leek and Lemon Cream warm over pasta, seared scallops, grilled chicken, or roasted vegetables for a touch of elegance.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
