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.
26K 5 4.4
Grade this recipe:

Last modified on: March 4th 2020

Keywords for this recipe:LeekFondueMeltedVegetableCream
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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).
How much will it cost?
  • For 850 g : 3.55 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

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.
30K4.8 21 min.
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.
39K5 49 min.
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.
10K 31 min.
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.
280K 24.6 23 min.
Scallop and leek pancakes
Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
43K4.3 13 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
301K4 1 hour 6 min. May 22th 2016
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
302K 34.4 4 hours 16 min. June 20th 2010
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
259K 15 2 hours 26 min. November 16th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
453K 44.2 14 hours 27 min. September 16th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page