Braised Leeks With Mustard Cream Recipe

Name: Braised Leeks With Mustard Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g unsalted butter, chopped, plus; 50 g unsalted butter, for the mustard cream; 2 tablespoons olive oil; 8 medium leeks, thoroughly washed and trimmed; 2 cups chicken stock or 2 cups vegetable stock; 2 medium golden shallots, finely chopped; 1 cup dry white wine; 2 cups thickened cream; 2 tablespoons Dijon mustard; sea salt; fresh ground black pepper

Servings: persons

75 g unsalted butter, chopped, plus
50 g unsalted butter, for the mustard cream
2 tablespoons olive oil
8 medium leeks, thoroughly washed and trimmed
2 cups chicken stock or 2 cups vegetable stock
2 medium golden shallots, finely chopped
1 cup dry white wine
2 cups thickened cream
2 tablespoons Dijon mustard
sea salt
fresh ground black pepper

1
Preheat the oven to 200u00b0C.
2
Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
3
Add the leeks and roast for 10 minutes.
4
Remove the leeks from the oven and turn them over in the pan.
5
Roast for a further 10 minutes.
6
Remove the leeks from the oven and add the stock.
7
Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
8
Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
9
MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small saute pan over a medium heat.
10
Add the shallots and saute for 5 minutes or until softened.
11
Increase the heat a little, add the wine and slowly bring to the boil.
12
Simmer until the liquid has reduced by half.
13
Stir in the cream and simmer gently until the sauce begins to thicken.
14
Stir in the mustard.
15
Add half the chives and season to taste with salt and pepper.
16
Drizzle the leeks with the mustard cream and garnish with the remaining chives.
17
Serve.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 75 g unsalted butter, chopped, plus, 50 g unsalted butter, for the mustard cream, 2 tablespoons olive oil, 8 medium leeks, thoroughly washed and trimmed, and more.

Yes, Braised Leeks With Mustard Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Leeks With Mustard Cream

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