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Leek fondue

Name: Leek fondue
Prep time: 22 min
Cook time: 14 min
Total time: 36 min
Yield: 850 g
Cuisine: French
Ingredients: 1 kg leek; 1 onion; 5 tablespoons olive oil; 250 ml liquid cream

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.

98 K 4/5 (9 reviews)591548

Duration

40 min.

Difficulty

Easy

Last modified on: March 4^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 850 g, you will need:

1 1 kg leek
2 1 onion
3 5 tablespoons olive oil
4 250 ml liquid cream
Total weight: 1,450 grams

Times for this recipe

Preparation

25 min.

Cooking

15 min.

All in all

40 min.

Preparation 25 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Prepare 1 kg leek and slice very thinly (shred).

Stage 2 - ⌛ 5 min.

Prepare 1 onion and chop finely.

Stage 3 - ⌛ 2 min.

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.

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.

...until the leeks are barely tender.

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

Stage 6 - ⌛ 1 min.

Add 250 ml liquid cream, salt and pepper, then mix again and turn down the heat.

Stage 7 - ⌛ 8 min.

Leave uncovered (essential) to thicken to the required consistency.

Check the seasoning.

Stage 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.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	6 g RDI=3 %	10 g RDI=14 %	127 kcal RDI=6 %	535 kJ RDI=6 %
Whole recipe	29 g RDI=45 %	96 g RDI=36 %	150 g RDI=205 %	1,851 kcal RDI=93 %	7,751 kJ RDI=93 %