Leeks with Cream Sauce
Hi! My name is Melissa Saavedra and I love everything there is about food! Join me as I share some of my favorite recipes. One of my favorite vegetables to cook with is
leeks. They are just so versatile. You can bake them with chicken thighs, use them in soups, cream them or bake them by themselves in light white wine cream sauce for a delicious side. That’s what I’m sharing today. I came across it on Instagram, meant to save it, and thankfully, a friend sent it to me so I wouldn’t miss it. I rewatched the video and decided I’d make it the next day—and I did.
Enjoy!
Ingredients
1 1/2 lbs of leeks trimmed, cut into 1 1/2 in- 2 in pieces
3 tbs Butter + 3 more tbs for dotting
Salt
2 tsp Anchovy paste
1 tbs Fresh tarragon
1/2 cup white wine
1/2 cup heavy cream
1 tsp Fresh thyme
3-4 Bay leaves
1 tsp Lemon zest
9×13 baking dish
The Leeks
Take the leeks and peel off the first few layers and trim the tops off. Leeks are full of dirt so you want to make sure that you take the time to properly clean them. Cut the leeks into roughly 1 1/2 inch – 2 inch quarter pieces. Next, place them into a colander with a bowl underneath the colander and fill it with water so that the leeks are submerged. Let them soak for a good 20 minutes swirling them around a few times. I actually repeat this process a couple times. Put them on a dish towel to let them dry out a bit.
Preheat your oven to 325 degrees
Lightly butter a 9×13 dish and sprinkle with a little salt. Place your leeks in the dish like a puzzle. They should be touching, but not too tight. You are now going to sprinkle with more salt and the tarragon. Now place your bay leaves, tucked into a few crevices scattered among the dish.
The Sauce
In a small saucepan, melt butter over medium heat, add the anchovy paste with the fresh thyme. Whisk until blended, then let it cook for about a minute. Continue whisking as you add the wine. Now add the heavy cream and lemon zest and take off the heat.
The Bake
Pour the cream mixture over the leeks, cover, and bake for 40 minutes. Uncover and turn the oven to 400 degrees. Bake for another 30 minutes or until they are golden brown and bubbly. Remove the bay leaves and let sit until the leeks soak up the sauce. Now go find some crusty bread and have a bite! You will not regret it!
