Creamy Parmesan Leeks

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “I had never eaten leeks until I met my husband, so this is his recipe. It’s nice and quick and easy.”

    Ingredients

  • 2leeks, washed well and thinly sliced( white only)
  • 3tablespoonswater
  • 1tablespoonbutter
  • 1/2 cupcream
  • 1/4 cupparmesan cheese
  • cracked black pepper, plenty of it
  • Directions

  • Place the leeks, water and butter in a saucepan with a tightly fitting lid.
  • Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
  • Stir in the cream and heat, then fold in the parmesan cheese and serve.
  • Reviews

  • “This is an excellent prepartion for one of my favorite “veggies”.Next time I will cut back on the cream and parmesan since it was a little too rich for my taste.Better yet, I’ll had more leeks and have MORE!Well Done Jan S!”

  • “A truly fabulous leeks recipe and, once you’ve thoroughly washed your leeks, so easy to prepare! I added one brown onion and 3 cloves of garlic – both chopped – to the leeks, as we love the flavour of the three together. When I checked on the liquid after about 10 minutes, it needed just a tiny bit more so I added about half a tablespoon of white wine. The cooking aromas were already divine but after that tiny bit of wine, we could hardly wait till the leeks were ready to eat! I used sour cream. We immensely enjoyed these leeks as a main course over steamed rice, and I’m SO looking forward to making them again soon. Made for the Aussie Forum’s MAKE MY RECIPE. Thanks for sharing another great recipe, Jan!”

  • “What an easy and delicious way to prepare leeks! I simmered them in quite a bit of water as I usually do, then drained them. I followed Jen T’s suggestion and used sour cream (reduced fat version). I used just enough to coat the leeks nicely, then sprinkled on parmesan cheese. This is so much easier than making a cheese sauce to go with leeks, and healthier, I think. I will definitely make leeks this way again!”

  • “I used a whole “bunch” of leeks for this (about 5 slender leeks) and used nearly all of each (I discarded only the well-separated leaves). The sauce was just the perfect amount. I though they were just delicious, but discovered that my family really doesn’t like leeks! I ate the whole batch myself. ;)”

  • “I used 1/2 cup of sour cream as Jen T suggested. THANKS! It was fantastic, the flavors came together perfectly.I also doubled the amount of leeks and kept all the other measurements the same. “

  • “Hi Jan,I didn’t have any cream on hand so used sour cream and it was great.The flavours blended really well. I will certainly be using this recipe a lot.Thanks for posting, Cheers JenT :)”

  • “Mmmmm!Those were good!I made them exactly as written, but next time I may follow the lead of another reviewer and add a bit of garlic.I’ve never had creamed leeks before, but this is a nice and easy way to prepare, and it’s tasty to boot!”

  • “Delicious! Made as directed apart from I didn’t have any cream so subbed in some home-made yoghurt which worked really well.”

  • “YUM! Be sure to keep a close eye on the leeks in the pan, had a near miss but end result was yummy! Thanks for posting!”

  • “I was looking for a recipe to use up a bunch of leeks from my garden, and this was perfect! It was so easy and delicious. I added a couple cloves of garlic and didn’t use the water to steam the leeks because I had so many, they gave off enough liquid to steam themselves.”

  • “Yum! We really enjoyed this over steamed broccoli as a side dish. I used half sour cream and half cream as suggested by others and a little extra cheese. Very creamy and easy to make. I will definatley make this again! Thanks JustJansS!!”

  • “It was my first time eating creamy leeks.I used half and half cream.I loved the taste and I will do this recipe very often.I’m used to do leek soup so that’s a nice change of what to do with leeks.Thanks JustJanS :)Made for Aus/NZ Recipe Swap October 2010 Group Aussie Rum Balls”

  • “These were okay. I had to drain water out of the pan, otherwise the sauce would’ve been non-existent. I did end up adding a good amount of salt and a healthy splash of hot sauce, as the dish was a bit bland. Serving this on rice really helped. I love onion, but this was really like a big bowl of onion. Glad I tried it, but probably won’t make it again.”

  • “This was a first for me cooking leeks, too!I followed the recipe exactly, except I added extra parmesan cheese.It was good~~hubby gave it a 7/10”

  • “Such a wonderful recipe!My husband and I love this over rice. There is never any leftovers!!”

  • “Yum. :)I used 3 leek, another tbsp of water & based on other people’s suggestion (and love) of sour cream, I used 1/4 cup each of cream & sour cream.It served the 2 of us perfectly as a main dish over fusilli pasta and we think It’d be really nice made with some sliced mushies in there too.”

  • “I loved them, although I am the only one in my family who did.I will be making these again and I won’t have to share!!”

  • “Actually this was really nice but even though I’d changed the quantities there wasn’t quite enough for 5 people. I served this with macaroni so next time I make it I’d probably do the amount for 6 or 7. Thanks for the nice meal!”

  • “This was the first time I tried leeks and they were great!They tasted to me like potatoes or mashed cauliflower.The only problem was that it was a little greasy because I had to use milk and butter in place of the cream that I didn’t have.Also, my parmesan cheese clumped into little ball so I had to chew them.Still tasted good though!I’ll sprinkle it out better next time.I served this with Lemon Herb Quinoa (Recipe #65131), MaMa’s Supper Club Tilapia Parmesan (Recipe #53914), and caesar salad.”

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