Classic French Creamy Leeks (Fondue de Poireaux)

Shopping list

• 4 units leeks — (trimmed)

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• 40 g unsalted butter

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• 1 tbsp olive oil — (to prevent the butter from burning)

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• 1 unit brown onion or shallot — (finely diced, optional for extra depth)

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• 1 unit garlic — (minced)

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• 120 ml double cream or heavy whipping cream

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• 60 ml dry white wine or vegetable stock — (such as Sauvignon Blanc or Chardonnay)

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• 1 pinch freshly grated nutmeg — generous

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• 1 pinch flaky sea salt — to taste

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• 1 pinch freshly ground black pepper — to taste

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• 0.5 unit fresh lemon juice — (to balance the richness)

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• 1 bunch fresh flat-leaf parsley — (for garnish)

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Step by step

1. 1

   Melt the butter and olive oil together in a large, deep frying pan or sauté pan over a medium-low heat.

2. 2

   Add the diced onion (if using) and sauté for 3 to 4 minutes until translucent.

3. 3

   Add the drained leeks and minced garlic, tossing well to coat them in the fats.

4. 4

   Reduce the heat to low, cover the pan with a tight-fitting lid, and let the leeks sweat in their own moisture and the butter for 12 to 15 minutes, stirring occasionally.

5. 5

   Remove the lid, turn the heat up to medium, and pour in the white wine (or stock). Let it bubble and simmer uncovered for 3 to 4 minutes until almost entirely evaporated.

6. 6

   Pour in the double cream and grate in a generous pinch of fresh nutmeg. Season with flaky sea salt and freshly ground black pepper.

7. 7

   Simmer gently uncovered for 4 to 5 minutes, stirring frequently, until the cream reduces slightly and coats the back of a spoon into a luscious, velvety sauce.

8. 8

   Stir in a small squeeze of fresh lemon juice to cut through the richness. Taste and adjust the seasoning if needed.

9. 9

   Garnish with chopped flat-leaf parsley and serve warm.