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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.

69K 4/5 based on 9 reviews

Last modified on: March 4^th 2020

Keywords for this recipe:

For 425 g, you will need:

1 500 ml leek
2 ½ onion
3 3 tablespoons olive oil
4 125 ml liquid cream

Change these quantities to make: 425 g 850 g 1 kg 700 g 2 kg 550 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 15 min.

Prepare 500 ml leek and slice very thinly (shred).

Stage 2 - 5 min.

Prepare ½ onion and chop finely.

Stage 3 - 2 min.

Pour 3 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 125 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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
993 Kcal or 4,157 Kj	15 gr	48 gr	83 gr
50 %	6 %	5 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
136 Kcal or 569 Kj	2 gr	7 gr	11 gr
7 %	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).

Possible allergens in this recipe: Milk

How much will it cost?

For 425 g : 1.81 €

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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 recipe

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!
43K 48 min.

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.
47K4.8 21 min.

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.
59K5 49 min.

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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Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
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See all recipes that use it

This recipe uses (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Polenta parmentier, Nicholas's fish, Sliced veal with leeks and mushrooms, Crispy potato galette with leeks, Mixed vegetable curry, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Croque-monsieur complet, Crème de foie gras, Cocotte eggs with Comté, Breton style shellfish and vegetable soup, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Escalope of veal in a cream sauce, New York style pasta, Two-cheese vegetable gratin, Mexican ceviche, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Couscous, Split peas "à la française", Polenta parmentier, Curried mussels with cabbage, Winemaker's toast, ... All

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