Leeks with Creamy Wine Sauce
Transform simple leeks into a show-stopping dish with this recipe for Leeks with Creamy Wine Sauce, a luxurious side perfect for any occasion. Tender, buttery leeks are gently braised in a silky sauce made with dry white wine, heavy cream, and a hint of Dijon mustard, creating a perfect balance of richness and tang. Fragrant garlic, fresh thyme, and a splash of lemon juice elevate the flavors, while a sprinkling of Parmesan adds an irresistible savory finish. Ideal for pairing with roasted meats or as a stunning standalone vegetarian option, this dish is both elegant and comforting. Quick and easy to prepare in just 35 minutes, it’s an excellent choice for date nights, holiday meals, or weeknight dinners when you want to impress.
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Recipe Information
Ingredients
- 4 whole leeks
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 0.5 cups dry white wine
- 1 cups heavy cream
- 1 teaspoons Dijon mustard
- 1 teaspoons lemon juice
- 1 teaspoons fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parmesan cheese
Instructions
Clean the leeks thoroughly by cutting off the dark green tops and root ends. Slice them in half lengthwise and rinse under cold water to remove any grit or dirt between the layers.
Pat the leeks dry and set them aside.
In a large skillet or sauté pan, melt the butter over medium heat.
Thinly slice the garlic cloves and add them to the pan. Sauté for 1-2 minutes until fragrant, being careful not to let them brown.
Place the leeks cut-side down in the pan in a single layer. Cook for 3-4 minutes until they begin to soften and take on a bit of color.
Pour in the white wine, scraping the bottom of the pan with a spoon to deglaze. Let the wine simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and pour in the heavy cream. Stir in the Dijon mustard, lemon juice, thyme, salt, and black pepper.
Cover the pan with a lid and allow the leeks to braise gently in the sauce for 15 minutes, or until they are tender when pierced with a fork.
Remove the lid and sprinkle the parmesan cheese over the leeks. Let the sauce simmer uncovered for another 2-3 minutes to thicken slightly.
Serve the leeks warm, spooning the creamy sauce over them. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 846 mg | 18% | |
*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.
