Endives and Leeks in Cream Sauce
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2large leeks, well trimmed, about ¾ pound
- 3large, unblemished endives
- 2tablespoons butter
- 2tablespoons freshly squeezed lemon juice
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup heavy cream
- ⅛teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
135 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
- Step 2
Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
- Step 3
Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
- Step 4
Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
- Step 5
Add the cream and nutmeg and stir. Serve piping hot.
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