This James Martin creamed leeks recipe is a simple yet elegant side dish that brings out the natural sweetness of leeks in a rich, silky sauce. Soft, buttery leeks are gently cooked and finished with cream for a smooth, comforting texture. It is an easy recipe, suitable for beginners, and comes together quickly with very little preparation. From start to finish, it takes around 30 minutes.
Ingredients
For the Creamed Leeks
- 4 large leeks
- 30g unsalted butter
- 1 tbsp olive oil
- 150ml double cream
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
How to Make James Martin Creamed Leeks
- Prepare the leeks: Trim the roots and dark green tops from the leeks. Slice them lengthways, then cut into 1cm pieces. Wash thoroughly in cold water to remove any grit and drain well.
- Cook the leeks: Heat the butter and olive oil in a large frying pan over medium heat. Add the leeks and season lightly with salt. Cook gently for 8 to 10 minutes, stirring often, until soft but not coloured.
- Add the cream: Pour in the double cream and stir in the Dijon mustard. Reduce the heat and simmer gently for 5 to 7 minutes until the sauce thickens and coats the leeks.
- Season and finish: Taste and adjust the seasoning with salt and freshly ground black pepper. Stir through chopped parsley if using.
- Serve: Spoon into a warm serving dish and serve immediately as a side.
Tips
How do I stop the leeks from going watery?
Make sure the leeks are well drained after washing and cook them gently until any excess moisture evaporates before adding the cream.
Can I make this richer?
You can add a small handful of grated Parmesan or a knob of extra butter at the end for a deeper flavour.
What if the sauce is too thick?
Simply loosen it with a splash of milk or a little vegetable stock until it reaches your preferred consistency.
Serving Suggestions
- Serve alongside roast chicken or beef
- Pair with grilled fish or salmon
- Spoon over baked potatoes
- Enjoy as a vegetarian side with nut roast
Storage
Room Temperature
This dish should not be left at room temperature for more than 2 hours.
Refrigerator
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob or in the microwave.
Freezing
Freezing is not recommended as the cream sauce can split when thawed.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 19g
- Saturated Fat: 11g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
This recipe is not suitable for baking as it is a stovetop vegetable side dish.
Can I make creamed leeks in advance?
Yes, you can make them a day ahead and reheat gently before serving.
Can I use single cream instead of double cream?
Yes, but the sauce will be thinner. Simmer it a little longer to help it thicken.
Are creamed leeks suitable for children?
Yes, the flavour is mild and creamy, making it suitable for all ages.
James Martin Creamed Leeks
Course: Side DishCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft, buttery leeks cooked gently and finished with cream for a rich and comforting side dish.
Ingredients
4 large leeks
30g unsalted butter
1 tbsp olive oil
150ml double cream
1 tsp Dijon mustard
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
Directions
- Trim, slice and wash the leeks thoroughly.
- Melt butter and oil in a pan and cook leeks gently until soft.
- Add cream and Dijon mustard, then simmer until thickened.
- Season to taste and finish with parsley if using.
Notes
- Cook leeks gently to avoid browning.
- Do not boil the cream vigorously.
- Best served fresh.
