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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 1 kg 700 g, you will need:

1 0 kg 4 g leek
2 2 onions
3 10 tablespoons olive oil
4 1 lb + 1.6 oz liquid cream

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 15 min.

Prepare 0 kg 4 g leek and slice very thinly (shred).

Stage 2 - 5 min.

Prepare 2 onions and chop finely.

Stage 3 - 2 min.

Pour 10 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 1 lb + 1.6 oz 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
3,703 Kcal or 15,504 Kj	58 gr	193 gr	300 gr
185 %	22 %	18 %	45 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
128 Kcal or 536 Kj	2 gr	7 gr	10 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).

Possible allergens in this recipe: Milk

How much will it cost?

For 1 kg 700 g : 7.10 €

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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

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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: Vegetable stock, Deep leek and potato quiche, Melt-in-the mouth meat and vegetables in a sealed casserole, Polenta parmentier, Leek and egg frichti, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Eggs "en cocotte" with spinach, Cockles and cabbage with smoky cream sauce, Creamy cauliflower with smoked salmon, Artichoke hearts forestier , ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Polenta parmentier, Fried bread with leek and poached egg , Roasted cauliflower, Quiche Bretonne, Four-tier glasses, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Cauliflower tabouleh, Individual creamy endive gratins, Mushrooms à la grecque, Fillet of pollack cooked in two stages, Filet mignon with mustard and tarragon sauce, ... All

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