Leek fondue


Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened.

The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency.

This can be a side dish or an ingredient in lots of different recipes.
45K 5 4.4
Grade this recipe:

Last modified on: March 4th 2020

Keywords for this recipe:
For 850 g, you will need:

Change these quantities to make: 425 g 850 g 1 kg 700 g 2 kg 550 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.14 min.36 min.
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Step by step recipe


Stage 1 - 15 min.
Leek fondue : Photo of step #1
Prepare 1 kg leek and slice very thinly (shred).

Stage 2 - 5 min.
Leek fondue : Photo of step #2
Prepare 1 onion and chop finely.

Stage 3 - 2 min.
Leek fondue : Photo of step #3
Pour 5 tablespoons olive oil into a large non-stick pan on high heat. When good and hot add the chopped onion.

Salt lightly and pepper.

Cook for 1 or 2 minutes without colouring.

Stage 4 - 1 min.
Leek fondue : Photo of step #4
Add the leeks, mix well, but do not add any more salt.

Cook, preferably uncovered or only half-covered (to keep the colour)...

Stage 5 - 4 min.
Leek fondue : Photo of step #5
...until the leeks are barely tender.

As the leeks are finely chopped this cooking is quite rapid.

Stage 6 - 1 min.
Leek fondue : Photo of step #6
Add 250 ml liquid cream, salt and pepper, then mix again and turn down the heat.

Stage 7 - 8 min.
Leek fondue : Photo of step #7
Leave uncovered (essential) to thicken to the required consistency.

Check the seasoning.

Stage 8
Leek fondue : Photo of step #8
Your leek fondue is ready.
Remarks
As stated above, we are aiming above all for a creamy, soft fondue, but with an attractive and appetising fresh green colour. This means we need to cook very finely sliced leeks as rapidly as possible, and not salt at the outset to avoid them giving off water.
Keeping
A few days in the fridge, covered with plastic film. Freezes very well.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,851 Kcal or 7,750 Kj29 gr96 gr150 gr
93 %11 %9 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
128 Kcal or 536 Kj2 gr7 gr10 gr
6 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 850 g : 3.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Scallop and leek pancakes
Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
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Baked leek and Camembert slices
Baked leek and Camembert slices

In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
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Scallops with fondue of leeks
Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
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Croque-monsieur gourmand
Croque-monsieur gourmand

This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.
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Salmon and leek fondue tart
Salmon and leek fondue tart

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
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See all recipes that use it
Source
Home made.
This recipe uses (among others)
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Jerusalem artichoke purée with leeks, Filo leeks and cheese tart, Gratin du Nord, Flamiche, Creamy "terre et mer" pots, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy artichokes, Hearty potato and ham gratin, Toffee apple upside-down cake, Madras rice, Beurre blanc sauce, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Greek Pesto, Tomato tart, Scallops with fondue of leeks, Mediterranean toast, Stuffed artichokes au gratin, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Creamy Comtoise artichoke gratin, Cauliflower coconut curry, Potatoes with prawns, Salmon marinated like herring, ... All
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