Have a Good Leek N Wine
Elevate your dinner game with "Have a Good Leek N Wine," a sophisticated yet irresistibly comforting dish that celebrates the delicate sweetness of leeks. This recipe transforms simple ingredients like fresh leeks, dry white wine, and Parmesan cheese into a luscious, creamy delight. The leeks are sautéed in olive oil and butter, then simmered with garlic, wine, and stock to create a rich base, perfectly balanced with the tangy brightness of lemon zest and fresh thyme. Finished with heavy cream and a generous sprinkle of Parmesan, this velvety sauce is ideal for spooning over crusty bread, pairing with roasted meats, or serving as a standalone vegetarian side dish. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or as an elegant addition to any gathering. Discover the magic of leeks and white wine today!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 medium leeks
- 3 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 cup dry white wine
- 0.75 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon lemon zest
Instructions
Trim the root ends and tough green tops of the leeks, leaving only the tender white and light green parts. Slice the leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly under cold water to remove any dirt or grit, then drain well.
In a large sauté pan or skillet, melt the butter and olive oil over medium heat. Add the leeks and cook, stirring occasionally, for 6-8 minutes until softened but not browned.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the dry white wine, scraping up any brown bits from the bottom of the pan. Simmer for 3-4 minutes until the wine is reduced by half.
Stir in the chicken or vegetable stock and adjust the heat to low. Allow the mixture to simmer gently for 5 minutes.
Pour in the heavy cream and stir until well combined. Simmer for another 4-5 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese, salt, pepper, thyme leaves, and lemon zest. Continue to cook for 2 minutes until the cheese is melted and the sauce is smooth.
Taste and adjust seasonings as needed. Serve warm as a side dish or spooned over crusty bread for a light main course.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 316 mg | 7% | |
*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.
