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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 2 kg 550 g, you will need:

1 0 kg 6 g leek
2 3 onions
3 15 tablespoons olive oil
4 1 lb + 10.4 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 6 g leek and slice very thinly (shred).

Stage 2 - 5 min.

Prepare 3 onions and chop finely.

Stage 3 - 2 min.

Pour 15 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 + 10.4 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
5,554 Kcal or 23,253 Kj	87 gr	289 gr	450 gr
278 %	34 %	27 %	68 %

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 2 kg 550 g : 10.65 €

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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: Chicken pie, Potimarron and leek soup, Cauliflower coconut curry, Smooth mixed vegetable soup, Leek and broccoli "à la flamande", ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Vegetable rosette tart, Pasta with mushrooms, Risotto-style celeriac, Chestnut cake, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Surprise eggs, Red sea bream fillets in a soy-sauce marinade, Spicy seafood plancha, Spinach and Comté Loaf, Breton leek and mushroom tart, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Gratin Parmentier, Pumpkin and red-bean tortillas, Rustic chicken and mushroom pie, Tex-Mex chicken burger, Algerian brik rolls, ... All

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