Description
A creamy leek fondue brings warmth and simplicity to any meal. Its soft texture and delicate flavour make it a versatile side dish, perfect for pairing with fish, poultry, pasta, or savoury galettes.
Ingredients
Scale
- 3 leek whites
- 30 g butter
- 1 shallot (optional)
- 2 to 3 tablespoons thick crème fraîche
- Salt and freshly ground pepper
- A pinch of grated nutmeg (optional)
- A drizzle of olive oil (optional)
- Fresh chives or parsley
Instructions
- Wash the leeks thoroughly, then finely slice only the white part.
- Peel and finely chop the shallot (or onion, if preferred).
- In a large pan, melt the butter over medium heat. This helps prevent the vegetables from sticking or browning too quickly.
- Add the chopped shallot and cook gently for 2–3 minutes, until soft and translucent.
- Stir in the sliced leeks and mix well to coat them in the butter.
- Reduce the heat, cover, and cook gently for about 15 minutes.
- Pour in the crème fraîche, season with salt and pepper, and add a pinch of nutmeg if you like.
- Bring to a light simmer, then lower the heat.
- Let the mixture cook uncovered for about 10 minutes, stirring occasionally, until it becomes soft, smooth, and creamy.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: side dish
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal