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.
74 K 4/5 (9 reviews)
40 min.
Easy
2 kg 550 g
4 IngredientsLast modified on: March 4th 2020
For 2 kg 550 g, you will need:
- 1
3 kgs leek - 2
3 onions - 3
15 tablespoons olive oil - 4
750 ml liquid cream - Total weight: 4,350 grams
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 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.
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 750 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 | 90 RDI=30 % | 290 RDI=30 % | 450 RDI=70 % | 5,550 RDI=280 % | 23,250 RDI: 280 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
How much will it cost?
- For 2 kg 550 g : 10.70 €
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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 recipeSee them all 7
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
317 K 24.6 25 min.
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
63 K4.3 15 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.
50 K4.8 25 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.
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Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
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