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    Lemon Cream-Baked Leeks

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    Lemon Cream-Baked Leeks

    The light, creamy sauce in this dish is perfect with salmon.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes


    • 8 leeks, dark tops trimmed
    • 1 tbsp butter
    • 1 clove garlic, finely chopped
    • 100ml white wine
    • 200ml hot vegetable stock
    • 2 fresh bay leaves, torn
    • Grated zest of 1 lemon
    • 4 tbsp crème fraîche


    1. Preheat the oven to 200°C, gas mark 6. Tear back and discard the first 2 layers of leaves from the leeks. Slice into 5cm pieces, then wash thoroughly.
    2. Place the butter in a large, shallow flameproof dish and place on the hob. Heat until foaming, then add the garlic and cook for 1 minute until softened but not coloured. Add the leeks and toss them in the butter, then pour the wine and stock over. Add the bay leaves, lemon zest and crème fraîche and season.
    3. Cover with foil. Place in the oven to bake for 30 minutes, or until the leeks are tender and there is a lovely creamy broth.

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    Cook's tips

    Use whole baby leeks and sprinkle a little grated Parmigiano Reggiano over about 10 minutes before the end of cooking.


    Average user rating

    3 stars