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If you’ve ever read Mireille Guiliano’s paradigm-shifting French Women Don’t Get Fat, you know how the author prizes the weight-loss power of leeks. She even advises a weekend of eating almost nothing but leeks with some mild seasonings. (I tried it, and don’t plan to do it again.) But I do agree with her that leeks can be yummy, especially when you enhance their delicate flavor with a light sauce, so I developed this simple recipe. I hope you enjoy it (but you don’t have to eat exclusively it all weekend!)
Steamed Leeks with Dijon Mustard Sauce
- 2 lg leeks, cut into 2x1/2" strips white and light green parts only
- 1/2 stick butter
- 2 tbsp onion, finely chopped
- 1 sm. clove garlic, minced
- 1/3 c. heavy cream
- 1 tbsp Dijon mustard
- 1/8 tsp salt
- 2 tbsp dry white wine
Bring water to boil in sm. saucepan with steamer basket.
Steam leeks until tender, approx. 5-6 min. Drain thoroughly.
Melt butter in med. saucepan over med-low heat. Add onion and cook until translucent, approx. 4 min. Stir in garlic.
Stir in cream, mustard, and salt and blend well.
Stir in wine. Heat to simmer.