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Tommy Banks' Creamed leeks
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Serves: 4 as a side
500g leeks, thinly sliced
10g unsalted butter
50ml dry white wine
100ml double cream
25g mature cheddar cheese
½ tbsp wholegrain mustard
1. Sweat the leeks in the butter in a large pan over a low heat for 15 minutes, stirring occasionally, until soft and sweet. Add the wine and turn up the heat. Bubble to reduce the wine until it has almost evaporated (about 2 minutes). Stir in the cream, lower the heat and cook for 2 minutes until just coating the leeks. Stir in the cheese and mustard, then season and serve.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
898kJ 217kcals |
---|---|
Fat | 19g |
Saturated Fat | 11g |
Carbohydrate | 4.3g |
Sugars | 3.4g |
Protein | 4.3g |
Salt | 0.3g |
Fibre | 2.9g |
This recipe was first published in Thu Feb 28 16:32:00 GMT 2019.
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