Leek fondue is a French classic: comforting, smooth and really easy to make. Just make sure you have an hour ahead of you if you want it done right.

The trick is to start with a little water so the leeks don’t burn, then sloooowly let them melt to perfection. Great with fish! But works with anything 🙂

Fondue de poireaux (Leek Fondue)

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Ingredients Method

Ingredients

  

• 1 kg leeks use only the white parts; keep the greens for stocks and leek oil
• 2 pinches of ground nutmeg
• 1 knob of butter plus a little extra to finish
• ½ small glass of water
• Salt
• Pepper
• Cream optional

Method

 

1. Clean and finely chop the leeks.
2. Melt the butter, then sweat the leeks over a gentle heat. Add salt to help them release their water.
3. Add ½ small glass of water, cover and cook over a medium heat for about 15 minutes.
4. Remove the lid, lower the heat and keep cooking, stirring until the leeks reach the buttery consistency you like.
5. Taste, add the nutmeg and adjust the salt and pepper. Taste again!
6. At the very end, stir in a little extra butter to bring it all together. Add cream if you like!