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.
69K 4/5 based on 9 reviews
Last modified on: March 4th 2020
Keywords for this recipe:For 2 kg 550 g, you will need:
- 1
3 litres leek - 2
3 onions - 3
15 tablespoons olive oil - 4
750 ml liquid cream
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 14 min. | 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,319 Kcal or 13,896 Kj | 65 gr | 259 gr | 225 gr |
| 166 % | 25 % | 24 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 92 Kcal or 385 Kj | 2 gr | 7 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 2 kg 550 g : 7.65 €
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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This recipe uses (among others)
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and egg frichti, Nicholas's fish, Breton leek and mushroom tart, Chinese style chicken, Rice à la grecque, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Raw beetroot mousse with walnuts, Pan-fried fish fillets, braised cabbage with Noilly Prat, Little vanilla, clementine and chestnut verrines, Veal with mushrooms and green asparagus, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy prawn rolls, Spaghetti with smoked salmon, Potimarron and Parmesan tart, Creamy artichokes, Pizza dough, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Tabbouleh, Mussels with arroz negro, Quick chicken curry, Potimarron and leek soup, Tartiflette, ... All |
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