Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened.
The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency.
This can be a side dish or an ingredient in lots of different recipes.
The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency.
This can be a side dish or an ingredient in lots of different recipes.
67K 9 4
Last modified on: March 4th 2020
Keywords for this recipe:For 425 g, you will need:
- 1
500 g leek - 2
½ onion - 3
3 tablespoons olive oil - 4
125 ml liquid cream - Total weight: 733 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 14 min. | 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 3 - 2 min.
Pour 3 tablespoons olive oil into a large non-stick pan on high heat. When good and hot add the chopped onion.
Salt lightly and pepper.
Cook for 1 or 2 minutes without colouring.
Salt lightly and pepper.
Cook for 1 or 2 minutes without colouring.
Stage 4 - 1 min.
Add the leeks, mix well, but do not add any more salt.
Cook, preferably uncovered or only half-covered (to keep the colour)...
Cook, preferably uncovered or only half-covered (to keep the colour)...
Stage 5 - 4 min.
...until the leeks are barely tender.
As the leeks are finely chopped this cooking is quite rapid.
As the leeks are finely chopped this cooking is quite rapid.
Stage 6 - 1 min.
Add 125 ml liquid cream, salt and pepper, then mix again and turn down the heat.
Stage 7 - 8 min.
Stage 8
Your leek fondue is ready.
Remarks
As stated above, we are aiming above all for a creamy, soft fondue, but with an attractive and appetising fresh green colour. This means we need to cook very finely sliced leeks as rapidly as possible, and not salt at the outset to avoid them giving off water.
Keeping
A few days in the fridge, covered with plastic film. Freezes very well.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 993 Kcal or 4,157 Kj | 15 gr | 48 gr | 83 gr |
| 50 % | 6 % | 5 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 136 Kcal or 569 Kj | 2 gr | 7 gr | 11 gr |
| 7 % | 1 % | 1 % | 2 % |
How much will it cost?
- For 425 g : 1.96 $
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
286K 24.6 2 hours 5 min.
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
41K 48 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
312K 24.6 23 min.
Baked leek and Camembert slices
In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
45K4.8 21 min.
Smoked haddock and leek fondue tartines
These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.
28K 31 min.
This recipe uses (among others)
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Crispy potato galette with leeks, Filo leeks and cheese tart, Crispy rolls with chicken and leek, Polenta parmentier, Potimarron and leek soup, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Firied fillet of sea bream with polenta, Sorrel omelette, Chantilly cream, Tagliatelle and courgette spaghetti, carbonara style, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Caesar salad, Crispy smoked salmon and herb rolls, Pan-fried scallops and chanterelles with Noilly Prat sauce, Baked potatoes with poached egg and tuna sauce , ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Cured Pork Belly With Lentils, Ratatouille, Curried prawn risotto, Mexican ceviche, ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.483K5 49 min. July 27th 2013
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.736K 313.7 36 min. January 27th 2017
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.608K 24.4 2 hours 34 min. June 26th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.