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Horseradish Creamed Leeks Recipe
|Unsalted butter||2 Tablespoon|
|Leeks||4 (The White And Pale Green Parts Of Trimmed, Left Whole, And Each Leek Slit Down One Side To Within 1 Inch Of The Base)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Bottled horseradish||1 Tablespoon, drained (Or To Taste)|
|Grated gruyere cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 1117 Calories from Fat 627
% Daily Value*
Total Fat 71 g109.3%
Saturated Fat 43.1 g215.7%
Trans Fat 0 g
Cholesterol 174.1 mg
Sodium 426.2 mg17.8%
Total Carbohydrates 106 g35.4%
Dietary Fiber 13.5 g53.8%
Sugars 29.7 g
Protein 24 g48.9%
Vitamin A 278.6% Vitamin C 151%
Calcium 49.2% Iron 84.5%
*Based on a 2000 Calorie diet
In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
Transfer the leeks with a slotted spatula to a gratin dish.
Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
Pour the sauce over the leeks, sprinkle it with the Gruyere, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.