Leeks Braised in Cream with Garlic and Lemon
Transform simple leeks into an elegant, comforting side dish with this recipe for Leeks Braised in Cream with Garlic and Lemon. Tender leeks are gently simmered in a rich blend of heavy cream and stock, infused with the fragrant warmth of garlic and the bright zest of fresh lemon. This one-pan dish bursts with flavor, balancing silky creaminess with a zippy citrus finish, while chopped parsley adds a fresh, herbaceous touch. Perfect as a sophisticated accompaniment to roasted poultry, grilled fish, or even a vegetarian main course, this recipe is surprisingly quick to prepare, taking just 40 minutes from start to finish. A surefire way to elevate humble ingredients, it’s a must-try for fans of creamy vegetable dishes or those looking to showcase seasonal produce like leeks.
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Recipe Information
Ingredients
- 4 whole (medium-sized, white and light green parts only) leeks
- 2 tablespoons unsalted butter
- 3 cloves (finely minced) garlic
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 1 teaspoon (freshly grated) lemon zest
- 1 teaspoon (freshly squeezed) lemon juice
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (freshly ground, or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Trim the leeks, removing the root ends and tough dark green leaves, then slice them in half lengthwise. Rinse thoroughly under cold water, making sure to remove any dirt or grit between the layers.
Pat the leeks dry with a clean kitchen towel or paper towel.
In a large, shallow skillet or sauté pan, melt the butter over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes, until fragrant but not browned.
Place the leeks cut-side down in the pan in a single layer. If needed, you can trim the leeks further to fit your pan.
Pour the heavy cream and chicken or vegetable stock over the leeks, ensuring they are partially submerged. Add the lemon zest, salt, and black pepper to the pan.
Reduce the heat to low, cover the pan with a lid, and allow the leeks to simmer gently for 20-25 minutes. Check occasionally to ensure the liquid is not evaporating too quickly; if it is, add a small splash of stock or water.
Once the leeks are tender and the cream sauce has thickened slightly, stir in the lemon juice and adjust seasoning with additional salt and pepper to taste.
Carefully transfer the leeks to a serving dish, spooning the cream sauce over the top.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 958 mg | 20% | |
*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.
