Lucy Cufflin

Lemon and cream leeks

Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!
Lucy's Food

By Lucy Cufflin

Published 2013

  • About

I love this dish as it is rich, but the lemon prevents it from being sickly. It goes well with plain, grilled or poached fish or meats.

Ingredients

  • 2 leeks, dark tops trimmed
  • 25 g butter
  • 1 clove garlic

Method

  1. Cut the leeks into 5cm pieces, then wash thoroughly.
  2. Place the butter in a large saucepan and cook the garlic over a medium heat for 1 minute (do not allow it to brown). Add the leeks and toss them in the butter. Add the wine, water and stock cube, bay leaf, lemon zest and cream. Season to taste.
  3. Transfer to an ovenproof dish, cover with foil and