Creamed Leeks (Rich, Silky, Easy Side Dish)

Introduction

Ingredients

• 4 large leeks
• Cooking with Greens Garlic Black Pepper Blend, to taste
• Cooking with Greens Pink Himalayan Seasoning Salt, to taste
• 3/4 stick butter
• 1/2 cup heavy cream
• 1/2 cup shaved Parmesan cheese

Instructions

1. Prep the leeks:
   Cut off the root and dark green tops of each leek (save for stock or discard). Slice the white and light green portions into 1/2-inch rounds.
2. Clean the leeks:
   Place sliced leeks in a bowl of cold water. Swish with your hands to release any grit. Let stand until sediment settles. Lift leeks out with your hands or a slotted spoon, leaving sediment behind. Repeat 2 more times, rinsing until water is clear.
3. Cook the leeks:
   In a sauté pan, melt butter over medium to medium-high heat. Add leeks and cook for about 15 minutes, stirring occasionally, until soft and slightly caramelized. Season with Garlic Black Pepper Blend and a pinch of Pink Himalayan Salt while leeks cook.
4. Add cream:
   Once leeks are caramelized, pour in heavy cream. Cook for 2 minutes, stirring, then remove from heat.
5. Finish with cheese:
   Sprinkle in shaved Parmesan cheese. Taste and reseason if necessary. Serve warm.

Tips & Variations

• Use a mix of leeks and onions for a sweeter flavor.
• Add a pinch of nutmeg for extra warmth.
• Serve over toast, with roasted chicken, or as a holiday side.

Frequently Asked Questions (FAQ)

• Shop our Garlic Black Pepper Blend and Pink Himalayan Seasoning Salt
• Explore more vegetarian recipes
• Discover holiday side dishes