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Creamy Leek Sauce

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Creamy Leek Sauce

This luscious, lightly cheesy sauce suffused with herb flavours is delicious with pasta, as a filling for baked potatoes or a quiche. The addition of crisply fried bacon pieces or some smoked salmon would turn the dish into a meal.
Stir the sauce into cooked pasta to eat straight away or top with grated parmesan and bake under the grill or in the oven for a browned topping. Pile it into a flan case for an instant quiche: either smooth it over and serve or put in the oven to warm through. 

Time taken 30 minutes                                     Serves 2 as a main course or 4 for a starter 

creamy leek sauce50g butter
2 large or 3 medium leeks
2 tablespoons plain yoghurt
3 tablespoons ricotta
2 heaped tablespoons mixed chopped parsley, chervil and French tarragon
lemon juice to taste
salt and plenty of black pepper

Prepare and thinly slice the leeks, cut large ones in half before you slice across and if the leeks are old and becoming a little stringy make sure that you slice them quite small. Melt the butter in a pan and gently cook the leeks in it until they are soft. If a lot of liquid comes out at this stage raise the heat to reduce it but don’t let the leeks brown. Stir in the yoghurt and ricotta and when well mixed add one tablespoon of the herbs and some salt and pepper. Continue to simmer gently for 5 minutes then taste. If the sauce is not the correct consistency for your purpose, either continue to cook with the lid off to reduce it, or add a little more yoghurt to thin it. Add more seasonings if needed, the other tablespoon of herbs and enough lemon juice to lift the fresh tasting elements. The sauce should be creamy but not cloying.