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Garlic Parmesan Creamed Leeks

A comforting and creamy side dish made with tender leeks, rich Parmesan, and zesty lemon, perfect for weeknight dinners or holiday gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Comfort Food
Calories: 115
Ingredients Method Notes

Ingredients
  

For the leeks
  • 2 tablespoons butter Can be substituted with olive oil for a dairy-free option.
  • 2 large leeks, cleaned, halved and thinly sliced About 4 to 5 cups of sliced leeks.
  • 2 cloves garlic, minced Add with leeks to avoid browning.
  • 1 pinch red pepper flakes Can be omitted for a milder flavor.
  • ⅓ cup vegetable or chicken broth Use low-sodium for more control over salt.
  • ⅓ cup heavy cream Half-and-half can be used, but may result in a lighter sauce.
  • ¼ cup shredded Parmesan Pecorino Romano can be used for a sharper taste.
  • 1 small lemon, juiced Approximately 1-2 teaspoons to taste.
  • salt and pepper To taste.

Method
 

Preparation
  1. Trim the root ends and tough dark green tops of the leeks. Halve them lengthwise, then rinse thoroughly between the layers under cool water to remove any grit. Slice them thinly and let drain.
Cooking
  1. Melt the butter in a large skillet over medium-high heat. Add the sliced leeks, minced garlic, and red pepper flakes. Stir and cook for 4 to 5 minutes, until the leeks wilt, watching the garlic to prevent browning.
  2. Pour in the broth and season lightly with salt and pepper. Cover the skillet, reduce the heat, and cook for 8 to 10 minutes, until the leeks are very soft; add a splash of broth if the pan looks dry.
  3. Remove the lid and raise the heat to medium. Stir in the heavy cream and shredded Parmesan. Cook for a few minutes, stirring gently, until the cheese melts and the sauce thickens, maintaining a gentle simmer.
  4. Squeeze in 1 to 2 teaspoons of lemon juice, starting with less and adding more to taste. Stir, taste, and adjust the salt and pepper as needed before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months, but texture may vary upon thawing. Reheat gently and add broth or cream if necessary.