Creamed leeks with garlic & nutmeg

Creamed leeks are a classic side dish that feels incredibly indulgent despite being very simple to make. Using our fresh leeks, here is a recipe that focuses on letting the mellow, sweet flavour of the vegetable shine.

Ingredients

• 2-3 large leeks
• 25g butter
• 2 cloves garlic (Minced or finely crushed)
• 150ml double cream: (Or Crème Fraîche if you prefer a slight tang).
• A generous pinch of sea salt, black pepper, and a fresh grating of nutmeg.
• Optional: A splash of dry white wine or a handful of grated Parmesan to finish.

Method

1. Trim the roots and the dark green tops of the leeks. Slice them into roughly 1cm rounds. Place them in a bowl of cold water and swish them around to remove any grit, then drain and pat dry.
2. Melt the butter in a large frying pan or skillet over medium-low heat. Add the leeks and a pinch of salt (this helps them release their moisture).
3. Sauté gently for 8-10 minutes, stirring occasionally. You want them to be buttery and soft, but not browned. Add the garlic for the last minute of sautéing.
4. Pour in the double cream (and wine, if using). Increase the heat slightly until the liquid just starts to bubble.
5. Simmer for 3-4 minutes until the cream has thickened and is coating the leeks like a rich sauce.
6. Stir in the nutmeg and plenty of black pepper. Taste and add more salt if needed.