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.
82 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 ml leek - 2
½ onion - 3
2.5 tablespoons olive oil - 4
125 ml liquid cream
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.
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This recipe uses (among others)
Liquid cream
Like these other recipes: Brussels sprouts with thyme cream, Double raspberry tartlets, Layered Leek and Egg Gratin , Eggs "en cocotte" with spinach, Plum and almond panna cotta, ... See them all 170
Olive oil
Like these other recipes: Spaghetti Bolognese, Courgettes (zuchinis) , Green beans with tomato cream sauce, Lemony cabbage and potato salad, Tomato omelette, ... See them all 521
Onion
Like these other recipes: Roscoff loaf, Endives "bonne femme", Mussels with arroz negro, Bourguignon potatoes , Boeuf (beef) bourguignon, ... See them all 147
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