Leek fondue recipe

Name: Leek fondue
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 3 leeks; 1 shallot; 50 ml white wine; 100 ml liquid cream; butter; salt; pepper; nutmeg

Leek fondue

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Side dish

Very Easy

50 min

163 Kcal

One of our favorite vegetables? Leek! The best recipe to make with it? Leek fondue! A simple and healthy dish that delights everyone at the table. Ideal for pairing with a piece of fish such as salmon or shellfish like scallops. Today, we share our easy and delicious leek fondue recipe for the greatest pleasure of your taste buds, follow the guide ;-)

Ingredients

3 leeks

1 shallot

50 ml white wine

100 ml liquid cream

butter

salt

pepper

nutmeg

Preparation

Preparation20 min

Cook time30 min

Thinly slice the white parts of the leeks, then clean them well to remove all dirt.

In a pan, once the butter is melted, sauté the minced shallot in it.

Then add the leeks and sauté them over medium heat. Let them cook for 20 minutes, stirring occasionally.

Add the white wine and let it cook for 2-3 minutes. Add the cream, salt, pepper, and nutmeg.

Mix well, let it simmer for about 5 minutes, and remove from heat.

And there you have it, your leek fondue is ready!

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FAQ ❓

What to eat with leek fondue?

In the kitchen, we love to use leek fondue as a side dish for pan-fried or steamed salmon (our recipes are available on the site) or seared scallops. A perfect flavor combination for healthy and hassle-free cooking. But of course, any fish or meat will accompany this recipe and make the perfect dish.

How long can I keep my leek fondue?

Stored in a plate covered with parchment paper / aluminum foil or better yet, in an airtight container, keep this leek fondue for 3 days in the refrigerator. Then, simply reheat it in the microwave or in a pan.

How many leeks for a fondue?

Count about 1 to 1.5 leek whites per person to make a perfect fondue.

Which part of the leek to use for a fondue?

To ensure a perfect leek fondue, we recommend using the whites up to the "tender green" part. Indeed, above that, the green part of the leek is much more fibrous, which will affect the texture of your final recipe.

Can I use whole leeks in a fondue?

It is still possible to use the green parts of your leeks. To do this, separate the whites from the greens and after thoroughly cleaning the latter and removing any damaged parts, we recommend cutting them and sautéing them in another pan with a bit of fat. Then, add vegetable broth until it covers your leek greens and let it cook for about 10-15 minutes until evaporated. You will just need to add them to the pan with the leek whites for a common cooking to achieve a perfect fondue.

How to reuse the green parts of my leeks?

You know that in Ptitchef's kitchen, we limit waste as much as possible! Thus, to reuse your leek greens, incorporate them into soups, broths, or quiche mixtures. By the way, our favorite combination is leeks / goat cheese: you should also try it! With the nutritional richness of this vegetable, it would be a shame to waste it ;-)

What to do with leftover leek fondue?

A perfect accompaniment for fresh pasta ;-) A great way to prepare an easy and comforting TV dinner.

What spices to add to my leek fondue?

Chili, saffron, or curry, let your taste buds speak!

Can leek fondue be frozen?

No problem! Once ready, put it in a freezer bag. You will just need to reheat it in a pan or pot on the day, over low heat, without stopping to stir.

How to cook leek fondue with frozen leeks?

A quicker solution than the traditional recipe! To do this, cook your leeks in water or steam for about ten minutes. Then, follow the classic steps of your recipe.

What can replace white wine in this recipe?

Here, this ingredient is optional and will bring slightly fragrant flavors to your final recipe. If you do not want to use it, remove it without needing to replace it.

What can replace shallot in this recipe?

With an onion!

Is there an alternative to cream?

For an unmatched creaminess, we love to add it. However, replace regular cream (made from cow's milk) with plant-based cream like soy, rice, or almond.

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