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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.

3,4054.4/5 for 5 ratings

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Last modified on: March 4^th 2020

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

Change those ingredients for: 425 g 850 g 1 kg 700 g 2 kg 550 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	14 min.	36 min.

Keeping: A few days in the fridge, covered with plastic film. Freezes very well.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,851 Kcal or 7,750 Kj	29 gr	96 gr	150 gr
93 %	11 %	9 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
128 Kcal or 536 Kj	2 gr	7 gr	10 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).

How much will it cost?

For 850 g : 3.55 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Chicken with rice and leeks, Scallops au gratin, Nicholas's fish, Thaï rice with small vegetables, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Crusty cockle tart, Tarte Normande, Vegetable rosette tart, Rosemary steamed fish, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Green avocado salad, Vol-au-vent, Preserved tomatoes, Madras rice, Feta and spinach brik pie, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Endives "bonne femme", Split peas "à la française", Special Parmesan baguettes, Algerian brik rolls, ... All

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