Leek Fondue: A Delicious, Healthy Dish You Should Try

Leek fondue is a classic French dish that can be served as a side or used as an ingredient in various recipes. It consists of thinly sliced leeks cooked in butter and cream until tender and soft, with a fresh green colour. The fondue can be served as an accompaniment to meats, fish, or vegetables, or used as a filling or topping for dishes like toasts, mini potatoes, and tarts. It can also be made lighter by reducing the amount of butter or substituting it with olive oil and adding a small amount of cream or cheese at the end of cooking.

Leek fondue recipe

Leek fondue is a classic French side dish that is easy to make and delicious. It goes well with a variety of main dishes, especially fish or white meats. You can also serve it with pasta, rice, or potatoes. The key to a good leek fondue is to cook the leeks slowly and gently, so they become soft and tender without browning.

Ingredients:

• 1 medium to large leek
• Butter
• A pinch of nutmeg or a pinch of chilli powder (optional)
• 10 cl of single cream or 2 tablespoons of thick sour cream (optional)
• Salt and pepper to taste
• 1 tablespoon of Dijon mustard (optional)
• 1 tablespoon of flour (optional)

Instructions:

• Cut the leek in half lengthwise and remove the darkest parts. Finely slice the leek as thinly as possible.
• Wash the leek slices in a colander and give them a gentle shake, leaving a little residual water on the leeks.
• Melt butter in a saucepan or skillet. Add the leek slices and stir to combine. Cover and cook over very low heat for about 10 to 25 minutes, stirring occasionally, until the leeks are tender but not browned.
• If using, add the nutmeg or chilli powder, cream, mustard, and/or flour to the leeks. Stir to combine.
• Continue cooking over low heat for another 5 to 10 minutes, uncovered. Stir occasionally.
• Season with salt and pepper to taste.
• Serve immediately or spread out on a tray to cool and store in the fridge to reheat later.

Variations and Serving Suggestions:

• For a lighter version, reduce the amount of butter or replace it with olive oil, and add a little cream or fresh goat's cheese at the end of cooking.
• Leek fondue can be served as a side dish with fish, seafood, meat, chickpeas, or beans.
• It can also be used as a topping for toast, mini baked potatoes, or smashed potatoes. Add cheese and grill before serving.
• For a savoury crumble, serve the leek fondue as a base and top with your choice of ingredients.

How to serve leek fondue

Leek fondue is a classic French dish that can be served in a variety of ways. It is a simple and delicious recipe that can be used as a side dish or an ingredient in other recipes. Here are some tips on how to serve leek fondue:

As a Side Dish

Leek fondue makes a great side dish for meats, especially white meats like fish or seafood such as scallops. It also goes well with chickpeas, beans, pasta, rice, or potatoes.

As an Ingredient

Leek fondue can be used as an ingredient in recipes such as croque-monsieur, smoked haddock and leek fondue tartines, or scallop and leek pancakes. It can also be added to mini baked or smashed potatoes with cheese and grilled before serving.

As a Topping

Leek fondue can be served as a topping for toast or baguette slices. Simply spread a layer of leek fondue on the bread, grate some Parmesan cheese on top, and flash it under a hot grill to brown the cheese.

As a Sauce

The fondue can also be served as a sauce with pasta or added to baked dishes. For example, you can try adding smoked salmon to your leek fondue for a boost of protein.

Variations

There are also some variations you can try when serving leek fondue. For example, you can add a pinch of nutmeg to the fondue while cooking, or reduce the amount of butter and replace it with olive oil for a lighter version.

How to store leek fondue

Leek fondue is a classic French dish consisting of thinly sliced leeks cooked in butter and cream. It can be served as a side dish or used as an ingredient in other recipes. To store leek fondue, follow these steps:

Storing Leek Fondue in the Fridge

Leek fondue can be stored in an airtight container in the refrigerator for up to 3 days. To store the fondue, allow it to cool to room temperature after cooking. Then, transfer it to a container with a tight-fitting lid and store it in the refrigerator.

Reheating Leek Fondue

When you are ready to serve the leek fondue, you can reheat it on the stovetop or in the microwave. If using the stovetop, place the fondue in a saucepan and heat it over low heat, stirring occasionally, until it is heated through. If using the microwave, place the fondue in a microwave-safe container, cover it, and heat it in short intervals, stirring in between, until it is heated through.

Freezing Leek Fondue

Leek fondue can also be frozen for longer-term storage. To freeze the fondue, allow it to cool to room temperature and then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion. Seal the containers tightly and label them with the date. Leek fondue can be stored in the freezer for up to 3 months.

Thawing and Reheating Frozen Leek Fondue

To thaw frozen leek fondue, you can either transfer it to the refrigerator and let it thaw overnight, or you can place the container in a bowl of cold water and let it thaw at room temperature. Once thawed, you can reheat the fondue on the stovetop or in the microwave, following the same instructions as for fresh leek fondue. However, it is important to note that the texture and consistency of the fondue may change slightly after freezing and reheating.

By following these storage instructions, you can enjoy your leek fondue multiple times and make the most of this delicious and versatile French dish.

Leek fondue as a side dish

Leek fondue is a classic French side dish that is simple to make and quite delicious. It is a very versatile dish that can be served with a variety of main courses. The delicate flavour of the leeks means that they complement a wide range of foods. Leek fondue is especially good with fish or seafood, such as scallops, and also goes well with white meats, chickpeas, beans, pasta, rice, and potatoes.

To make leek fondue, start by trimming the leeks, removing any dark parts, and slicing them as thinly as possible. You can use just the white parts of the leeks, or include some of the tender green parts as well. Next, melt some butter in a pan and add the leeks. Cook over a low heat, stirring regularly, until the leeks are tender but not browned. This should take around 20-25 minutes. You can also add some white wine, salt, pepper, and grated nutmeg to the leeks as they cook.

Once the leeks are tender, add some cream, and continue to cook for a few more minutes. You can also add other ingredients at this stage, such as lemon juice, mustard, or grated cheese. Stir everything together and adjust the seasoning to taste.

Leek fondue can be served as a bed for a fish fillet or scallops, or simply as a side dish to accompany your main course. It can also be used as a filling or topping for potatoes, or spread on toast and grilled to make leek fondue toasts.

Leek fondue as a sauce

Leek fondue, or "fondue de poireaux" in French, is a classic side dish in French cuisine. It is made by cooking finely sliced leeks until they are tender and then simmering them gently in cream until thickened. The dish should have a soft, melting consistency while retaining the fresh green colour of the leeks.

Leek fondue can be used as a sauce to accompany a variety of main dishes. Its delicate flavour pairs well with fish, scallops, white meats, chickpeas, beans, pasta, rice, and potatoes. When used as a sauce, the consistency of the leek fondue should be creamy and thick. This can be achieved by simmering the leeks slowly and adding cream towards the end of the cooking process.

To make a larger batch of leek fondue as a sauce, simply increase the quantities of the ingredients while maintaining the same ratio. For example, for 850 grams of leek fondue, you would need 3-5 tablespoons of olive oil, 250 millilitres of liquid cream, and a kilogram of leeks. The cooking time may also need to be adjusted slightly, depending on the amount of leek fondue being prepared.

When using leek fondue as a sauce, it is important to consider the colour and consistency. To maintain the attractive green colour of the leeks, it is recommended to cook the leeks uncovered or only partially covered. Additionally, avoiding salting the leeks at the beginning of the cooking process can help prevent them from giving off water, which can affect the final consistency of the sauce.

Leek fondue sauce can be prepared in advance and stored in the refrigerator for later use. It can be served warm or at room temperature, depending on the dish it is accompanying. This versatile sauce adds a subtle flavour and creamy texture to a variety of savoury dishes.

Frequently asked questions