Creamed leeks

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.

By The BBC Food team

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Ingredients

2 tsp olive oil
large knob unsalted butter
1 garlic clove, peeled and chopped
1 large 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)

Recipe tips

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Method

Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft.
Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally.
Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.

Recipe tips

The key to this recipe is to gently fry the leeks so they soften and get nice and sweet.

Serve with roast potatoes, roast chicken or pork and steamed vegetables.