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.
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.
81 K 4/5 (9 reviews)
40 min.
Easy
425 g
4 IngredientsLast modified on: March 4th 2020
For 425 g, you will need:
- 1
500 g leek - 2
½ onion - 3
2.5 tablespoons olive oil - 4
125 ml liquid cream - Total weight: 725 grams
Change these quantities to make:
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Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
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 3 - 2 min.
Pour 2.5 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.
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)...
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.
As the leeks are finely chopped this cooking is quite rapid.
Stage 6 - 1 min.
Add 125 ml liquid cream, salt and pepper, then mix again and turn down the heat.
Stage 7 - 8 min.
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 50 RDI=5 % | 80 RDI=10 % | 930 RDI=50 % | 3,880 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
How much will it cost?
- For 425 g : 1.80 €
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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
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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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Ramekins of duchess potatoes
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.
299 K 24.6 2 hours 5 min.
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
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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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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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This recipe uses (among others)
Leek
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Liquid cream
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Olive oil
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Onion
Like these other recipes: Green beans with tomato and cheddar cheese, Eggs en Cocotte à la Française, Leek and Jerusalem artichoke soup, Cassoulet, Pilau rice, ... See them all 147
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