Chardonnay Poached Leeks and Creme Fraiche Dressing
Elevate your side dish game with this exquisite recipe for Chardonnay Poached Leeks and Crème Fraîche Dressing—an effortless fusion of elegance and simplicity. Tender leeks are gently poached to perfection in a fragrant bath of dry Chardonnay, vegetable stock, thyme, and butter, infusing them with layers of delicate flavor. Topped with a silky dressing of tangy crème fraîche, Dijon mustard, and a splash of bright lemon juice, this dish is as visually stunning as it is delicious. Perfect as a refined accompaniment to roasted meats or served as the star of a vegetarian spread, these poached leeks are garnished with fresh chives for a vibrant finish. Ideal for dinner parties or a unique twist on weeknight meals, this recipe blends sophistication and ease in every bite. Keywords: poached leeks, Chardonnay, crème fraîche dressing, elegant side dish, gourmet vegetarian recipes.
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Recipe Information
Ingredients
- 4 whole leeks
- 500 ml dry Chardonnay
- 250 ml vegetable stock
- 30 grams unsalted butter
- 1 bay leaf
- 3 sprigs fresh thyme
- 120 grams crème fraîche
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons chives
Instructions
Trim the leeks, removing the dark green tops and root ends. Slice them in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit.
In a large, wide pan, combine the Chardonnay, vegetable stock, butter, bay leaf, and thyme sprigs. Bring the mixture to a gentle simmer over medium heat.
Add the leeks to the pan, cut side down, ensuring they are partially submerged in the liquid. Cover the pan and simmer gently for 20-25 minutes, or until the leeks are tender when pierced with a fork.
While the leeks are cooking, prepare the crème fraîche dressing. In a small bowl, whisk together the crème fraîche, Dijon mustard, lemon juice, olive oil, sea salt, and black pepper until smooth and well combined. Adjust seasoning to taste, if necessary.
Once the leeks are cooked, carefully remove them from the pan with a slotted spoon and place them on a serving dish. Discard the poaching liquid, bay leaf, and thyme sprigs.
Drizzle the crème fraîche dressing generously over the leeks. Garnish with freshly chopped chives for a burst of color and flavor.
Serve warm or at room temperature as a sophisticated side dish.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 26.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1705 mg | 36% | |
*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.
