Leek fondue (braised leeks)
Nutrition per serving
Leek fondue: sliced leeks cooked very gently until soft and sweet. A light, silky side dish, the base for quiches and fish dishes, or a dish in its own right.
Preparation: 10 min | Cooking: 25 min | Servings: 4 | Difficulty: Easy
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 77 kcal · 5 g protein · 4 g carbohydrate · 4 g fat
Ingredients
Method
- Slice the leeks finely (white and tender green parts).
- Soften them gently in the oil.
- Add the milk or stock and cover.
- Leave to soften for 20 minutes over a low heat, stirring, then season.
Nutritional benefits
Leek is very low in calories, rich in fibre and water, and is filling and mildly diuretic. Cooked as a fondue without cream, with just a little oil, it remains an ideal slimming side dish, to pair with fish or an egg.
Variations and substitutions
- With light cream.
- With a potato (more substantial).
- As a quiche base.
- With curry.
Storage and making ahead
Keeps for 3 days in the fridge and can be frozen; reheat gently.
💡 Good to know
Cook covered over a very low heat: the leeks stew in their own water and become soft and sweet, without sticking or browning.
Read more
Discover more vegetarian recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.
The foods in this recipe: leeks · olive oil · milk · stock · salt.
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