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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.

66K 9 4

Last modified on: March 4^th 2020

Keywords for this recipe:

For 2 kg 550 g, you will need:

1 3 kgs leek
2 3 onions
3 15 tablespoons olive oil
4 750 g liquid cream
Total weight: 4,350 grams

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 does 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 3 kgs 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 750 g 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 €

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 recipes that use 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!
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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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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.
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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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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: Creamy "terre et mer" pots, Fisherman's Ragout, Potimarron and leek soup, Gratin du Nord, Sliced veal with leeks and mushrooms, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Chestnut cake, Breton style shellfish and vegetable soup, Bourguignon potatoes , Sauce Normande (for fish), ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Green asparagus omelette, Tomato tatin, Tender tuna, Shakshuka, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Vegetable tian, Vegetable rosette tart, Sautéed pork with mushrooms in a cream sauce., Carbonnade, Ratatouille confite, ... All

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