This easy and creamy James Martin creamed leeks recipe is a comforting side dish perfect for any meal. Made with simple ingredients like leeks, garlic, and cream, it’s a quick and delicious option. The dish is flexible—add fresh herbs or adjust the cream for a lighter version!
Ingredients Needed
- 2 tsp olive oil
- Large knob unsalted butter
- 1 garlic clove, peeled and chopped
- 1 leek, washed and sliced
- 2 sprigs thyme, leaves only (optional)
- 50ml (2fl oz) milk
- 150ml (5fl oz) double cream
- 1 tbsp fresh parsley, chopped (optional)
How To Make Creamed Leeks
- Prepare the leeks: Heat the olive oil and butter in a frying pan. Add the garlic, leeks, and thyme leaves (if using), and gently fry for 3-4 minutes, until the leeks are soft.
- Add liquids and simmer: Stir in the milk, cream, and parsley (if using). Reduce the heat and simmer gently for 6-8 minutes, stirring occasionally.
- Serve: Serve immediately, or transfer to an oven dish, cover with kitchen foil, and keep warm in the oven until ready to serve.
Recipe Tips
- Cook the leeks gently: Don’t rush the cooking process; cook the leeks on low heat to make them soft without browning. This brings out their sweetness.
- Stir often: Stir the mixture occasionally while simmering to prevent the milk and cream from separating, ensuring a smooth and creamy texture.
- Adjust the cream to taste: For a lighter version, reduce the amount of cream and add more milk, or use a lower-fat alternative.
- Serve immediately: This dish is best served hot and fresh, so try to serve it right after cooking to enjoy the creaminess at its peak.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover creamed leeks cool to room temperature, then store in an airtight container in the fridge for up to 2-3 days.
- Freeze: Let the leeks cool completely before transferring them to a freezer-safe container. They can be frozen for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Transfer the creamed leeks to a pan over low heat, stirring occasionally, until they are warmed through. Add a splash of milk or cream if needed to restore creaminess.
Nutrition Facts
Serving Size: 1 serving (assuming 2 servings)
- Calories: 250
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 200mg
- Potassium: 130mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Fillet Steak
- James Martin Coronation Chicken
- James Martin Chicken Veronique
- James Martin Lemon Syllabub
James Martin Creamed Leeks
Description
This easy and creamy James Martin creamed leeks recipe is a comforting side dish perfect for any meal. Made with simple ingredients like leeks, garlic, and cream, it’s a quick and delicious option. The dish is flexible—add fresh herbs or adjust the cream for a lighter version!
Ingredients
Instructions
- Prepare the leeks: Heat the olive oil and butter in a frying pan. Add the garlic, leeks, and thyme leaves (if using), and gently fry for 3-4 minutes, until the leeks are soft.
- Add liquids and simmer: Stir in the milk, cream, and parsley (if using). Reduce the heat and simmer gently for 6-8 minutes, stirring occasionally.
- Serve: Serve immediately, or transfer to an oven dish, cover with kitchen foil, and keep warm in the oven until ready to serve.
Notes
- Cook the leeks gently: Don’t rush the cooking process; cook the leeks on low heat to make them soft without browning. This brings out their sweetness.
- Stir often: Stir the mixture occasionally while simmering to prevent the milk and cream from separating, ensuring a smooth and creamy texture.7Adjust the cream to taste: For a lighter version, reduce the amount of cream and add more milk, or use a lower-fat alternative.
- Serve immediately: This dish is best served hot and fresh, so try to serve it right after cooking to enjoy the creaminess at its peak.
James Martin Creamed Leeks