Creamed Leeks with Tarragon Tomatoes and Bacon
Elevate your side-dish game with this luxurious recipe for Creamed Leeks with Tarragon Tomatoes and Bacon. Velvety leeks are sautéed in butter and simmered with heavy cream to create a rich, indulgent base, perfectly complemented by oven-roasted cherry tomatoes infused with the earthy aroma of fresh tarragon and garlic. Crispy crumbles of smoky bacon add a delightful crunch and savory depth to each bite, making this dish an irresistible combination of creamy, savory, and tangy flavors. Ready in just 40 minutes, this vibrant dish not only serves as a stunning side but also shines as a light main course. Garnish with fresh parsley for a colorful finish and serve warm to impress your guests with this sophisticated yet approachable recipe. Perfect for holidays or weeknight dinners alike!
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Recipe Information
Ingredients
- 3 large stalks leeks
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1.5 cups cherry tomatoes
- 1 tablespoon fresh tarragon
- 4 slices bacon
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Trim the leeks by removing the dark green tops and roots, leaving the white and light green parts. Slice them in half lengthwise and rinse thoroughly to remove any dirt. Slice into 1/4-inch half-moons.
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the cooked bacon from the skillet, placing it on a paper towel-lined plate. Once cooled, crumble the bacon and set aside.
Drain most of the bacon fat from the skillet, leaving about 1 tablespoon behind. Add the butter to the skillet and melt over medium heat.
Add the sliced leeks to the skillet and sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
While the leeks are sautéing, preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with chopped tarragon, minced garlic, salt, and black pepper. Toss to coat evenly.
Roast the cherry tomatoes in the oven for 10-12 minutes, or until they begin to blister and soften. Remove from the oven and set aside.
Once the leeks are tender, reduce the heat to low and pour in the heavy cream. Stir to combine and simmer for 3-5 minutes, allowing the mixture to thicken slightly.
Fold the roasted tarragon tomatoes into the creamed leeks and stir gently to distribute evenly.
Transfer the mixture to a serving dish and sprinkle the crumbled bacon over the top. Optional: garnish with freshly chopped parsley for a pop of color.
Serve warm as a flavorful side dish or a light main course.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 529 mg | 11% | |
*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.
