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.
83 K 4/5 (9 reviews)
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Last modified on: March 4th 2020
For 850 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 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.
Leek fondue
Prepare 1 kg leek and slice very thinly (shred).

Stage 2 - 5 min.
Leek fondue
Prepare 1 onion and chop finely.

Stage 3 - 2 min.
Leek fondue
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
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
...until the leeks are barely tender.

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

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

Stage 7 - 8 min.
Leek fondue
Leave uncovered (essential) to thicken to the required consistency.

Check the seasoning.

Stage 8
Leek fondue
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %100 RDI=9 %150 RDI=20 %1,850 RDI=90 %7,750 RDI: 90 %
Per 100 g2 RDI=1 %6 RDI=1 %10 RDI=2 %130 RDI=6 %540 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 other recipes using this recipeSee them all 7
Smoked haddock and leek fondue tartines
Smoked haddock and leek fondue tartines

These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.
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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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Ramekins of duchess potatoes
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Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
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Croque-monsieur gourmand
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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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Scallop and leek pancakes
Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
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This recipe uses (among others)
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