Creamed Leeks

  • 4 large leeks
  • CWG Garlic Black Pepper blend 
  • CWG Pink himalayan seasoning salt
  • 3/4 stick of butter
  • 1/2 cup heavy cream 
  • 1/2 cup shaved parmesan cheese 

Cut off root and green part of leek. (You can save these pieces to make stock or throw them away) Cut white and light green portions of leeks into 1/2 inch rounds. It is very important to clean the leeks. Place sliced leeks in a bowl of cold water and swish around with your release any grit. Allow to stand until any sediment settles. Remove leeks with your hands or slotted spoon to not disturb sediment. Repeat 2 more times, rinsing until water is clear. In a saute pan, melt butter. Add in leeks and cook on medium to medium high for about 15 minutes, or until leeks are soft and slightly caramelized. Add CWG Garlic black pepper and a pinch of sea salt while leeks cook. Once leeks have caramelized,  add in heavy cream. Cook for 2 minutes stirring and remove from heat. Sprinkle in cheese, taste and reseason if necessary.  Serve.

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