James Martin Creamed Leeks recipe transforms a simple vegetable into a decadent side dish that steals the show. By slowly sweating sweet, tender leeks in plenty of butter and finishing them with rich double cream and a hint of garlic, this dish achieves a melting texture that is far superior to boiled vegetables. It is the ultimate accompaniment to a Sunday roast, grilled fish, or a juicy steak.
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Why You Will Love This Creamed Leeks Recipe:
- Incredible Texture: The leeks are cooked slowly until they are soft and buttery, removing any fibrous toughness often associated with this vegetable.
- Rich & Comforting: The combination of butter and double cream creates a velvety sauce that coats the leeks perfectly, making them taste indulgent.
- Versatile Side: This dish pairs with almost anything—from roast chicken and pork chops to white fish like cod or halibut. It even works as a filling for savory tarts.
- Quick Preparation: Despite tasting like high-end restaurant food, it comes together in under 20 minutes in a single pan.
- Natural Sweetness: The slow cooking process brings out the natural sugars in the leeks, which balances beautifully with the savory garlic and rich cream.
James Martin Creamed Leeks Ingredients
- 3 large leeks (or 4 medium), white and light green parts only
- 50g salted butter
- 150ml double cream (heavy cream)
- 2 cloves garlic, crushed or finely minced
- 1 tsp fresh thyme leaves (optional)
- Salt and freshly ground black pepper
- Pinch of nutmeg (optional, for warmth)
How To Make James Martin Creamed Leeks
- Prep the Leeks: Trim the roots and the tough dark green tops off the leeks. Slice the leeks in half lengthwise, then slice them into 1 cm thick semi-circles.
- Wash Thoroughly: Place the sliced leeks in a large bowl of cold water and agitate them to release any dirt trapped between the layers. Lift them out of the water (leaving the grit at the bottom) and drain well in a colander.
- Sweat the Leeks: Melt the 50g of butter in a large frying pan or skillet over medium-low heat. Add the drained leeks and the fresh thyme (if using). Season with a pinch of salt and pepper.
- Cook Gently: Cover the pan with a lid (or foil) and cook gently for 10 to 12 minutes. Stir occasionally. You want the leeks to soften and become translucent without browning or burning.
- Add Aromatics: Remove the lid. Stir in the crushed garlic and cook for 1 minute until fragrant.
- Add Cream: Pour in the 150ml of double cream. Increase the heat slightly to a simmer.
- Reduce: Cook for 3 to 5 minutes uncovered, stirring frequently, until the cream has reduced and thickened. It should coat the leeks in a thick, glossy sauce rather than a runny liquid.
- Finish: Grate a tiny pinch of nutmeg over the top (if desired). Taste and adjust the seasoning with more salt or black pepper.
- Serve: Transfer to a warmed serving dish and serve immediately.
Recipe Tips
- Don’t Rush: The key to this dish is the initial “sweating” stage. If you cook the leeks too fast or too hot, they will be tough. Low and slow ensures they melt in your mouth.
- Dry the Leeks: After washing, try to shake off as much water as possible. If the leeks are too wet, they will boil in water rather than fry in the butter, diluting the flavor.
- Mustard Kick: For a classic variation often used by James Martin, stir in 1 teaspoon of wholegrain mustard when you add the cream. It cuts through the richness beautifully.
- Bacon Addition: If you aren’t serving vegetarians, fry some smoked bacon lardons in the pan before adding the butter and leeks for a salty, smoky depth.
What To Serve With Creamed Leeks?
This is a classic British Creamed Leeks side dish that pairs perfectly with Roast Chicken or Roast Pork. It is also exceptional served alongside white fish dishes, such as Pan-Fried Cod or Sea Bass. For a steakhouse vibe, serve it next to a Ribeye Steak as an alternative to creamed spinach.
How To Store Leftovers Creamed Leeks?
- Refrigerate: Allow to cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Freezing is not recommended. Dairy-heavy sauces tends to split and become grainy when thawed and reheated, and the leeks may become mushy.
How To Reheat Leftovers Creamed Leeks?
Important Tip: Reheat gently to stop the cream sauce from separating into oil and milk solids.
- Stovetop: Place the leeks in a small saucepan over low heat. Stir gently until steaming hot. If the sauce has become too thick in the fridge, add a splash of milk to loosen it.
- Microwave: Heat in short 30-second bursts, stirring in between.
FAQs
You can, but the result will be much thinner and less luxurious. If you use milk, mix 1 teaspoon of cornstarch with the milk before adding it to help thicken the sauce for Creamed Leeks.
Stick to the white and light yellow/green parts. The dark green tops are very fibrous and tough, even when cooked for a long time. Save the dark tops for making stock.
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Check Price: £12.50 »Yes. You can cook the dish completely, let it cool, and refrigerate Creamed Leeks. Reheat it gently on the stove just before serving.
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Creamed Leeks Nutrition Facts
Serving Size: 1 serving (serves 4)
- Calories: 280 kcal
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 2g
James Martin Creamed Leeks
Course: Sides, Dinner, LunchCuisine: American, BritishDifficulty: Easy4
servings10
minutes15
minutes280
kcalJames Martin Creamed Leeks recipe transforms a simple vegetable into a decadent side dish that steals the show. By slowly sweating sweet, tender leeks in plenty of butter and finishing them with rich double cream and a hint of garlic, this dish achieves a melting texture that is far superior to boiled vegetables. It is the ultimate accompaniment to a Sunday roast, grilled fish, or a juicy steak.
Ingredients
3 large leeks (or 4 medium), white and light green parts only
50g salted butter
150ml double cream (heavy cream)
2 cloves garlic, crushed or finely minced
1 tsp fresh thyme leaves (optional)
Salt and freshly ground black pepper
Pinch of nutmeg (optional, for warmth)
Directions
- Prep the Leeks: Trim the roots and the tough dark green tops off the leeks. Slice the leeks in half lengthwise, then slice them into 1 cm thick semi-circles.
- Wash Thoroughly: Place the sliced leeks in a large bowl of cold water and agitate them to release any dirt trapped between the layers. Lift them out of the water (leaving the grit at the bottom) and drain well in a colander.
- Sweat the Leeks: Melt the 50g of butter in a large frying pan or skillet over medium-low heat. Add the drained leeks and the fresh thyme (if using). Season with a pinch of salt and pepper.
- Cook Gently: Cover the pan with a lid (or foil) and cook gently for 10 to 12 minutes. Stir occasionally. You want the leeks to soften and become translucent without browning or burning.
- Add Aromatics: Remove the lid. Stir in the crushed garlic and cook for 1 minute until fragrant.
- Add Cream: Pour in the 150ml of double cream. Increase the heat slightly to a simmer.
- Reduce: Cook for 3 to 5 minutes uncovered, stirring frequently, until the cream has reduced and thickened. It should coat the leeks in a thick, glossy sauce rather than a runny liquid.
- Finish: Grate a tiny pinch of nutmeg over the top (if desired). Taste and adjust the seasoning with more salt or black pepper.
- Serve: Transfer to a warmed serving dish and serve immediately.
Notes
- Don’t Rush: The key to this dish is the initial “sweating” stage. If you cook the leeks too fast or too hot, they will be tough. Low and slow ensures they melt in your mouth.
Dry the Leeks: After washing, try to shake off as much water as possible. If the leeks are too wet, they will boil in water rather than fry in the butter, diluting the flavor.
Mustard Kick: For a classic variation often used by James Martin, stir in 1 teaspoon of wholegrain mustard when you add the cream. It cuts through the richness beautifully.
Bacon Addition: If you aren’t serving vegetarians, fry some smoked bacon lardons in the pan before adding the butter and leeks for a salty, smoky depth.
