Easiest Way to Make Leekes Opening Times Tonypandy

Leeks With Chardonnay And Creme Fraiche

James henry leeke established leekes as a blacksmith in tonypandy in the rhondda valley, wales in 1897.

Recipe Summary Leeks With Chardonnay And Creme Fraiche

An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.

Ingredients | Leekes Opening Times Tonypandy

4 small leeks

½ cup Chardonnay wine

1 teaspoon white sugar

3 tablespoons creme fraiche

salt and ground black pepper to taste

Directions

Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.

Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

I prefer Chardonnay, but you can use any white wine.

Info | Leekes Opening Times Tonypandy

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Leeks With Chardonnay And Creme Fraiche

Side Dish, Vegetables,