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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 2 litres leek
2 2 onions
3 10 tablespoons olive oil
4 500 ml 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 2 litres 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 500 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
2,213 Kcal or 9,265 Kj	43 gr	173 gr	150 gr
111 %	17 %	16 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
92 Kcal or 385 Kj	2 gr	7 gr	6 gr
5 %	1 %	1 %	1 %

% 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 : 5.10 €

Change currency:

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: Sautéed chicken with leeks, Hearty leek and sprout soup, Icelandic-style fish and vegetable pie, Thaï rice with small vegetables, Rice à la grecque, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Celeriac in cream and mustard sauce, Hearty potato and ham gratin, Smoky sausage and mash, Far Normandy-Brittany, Layered Leek and Egg Gratin , ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Vol-au-vent, Veal Marengo, Scrambled eggs and leeks on toast, Feta and spinach brik pie, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Pâté de campagne, Stuffed tomatoes and courgettes, Curried mussels with cabbage, Pork Chops Champvallon style, ... All

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