About
These tangy and creamy leeks are pan fried until tender then combined with creme fraiche and just a hint of mustard.
This is a great side to roasted pork or chicken, perfect for Sunday lunch.
Ingredients
- 1 ¼ cup leeks
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon rosemary, fresh
- 1 tablespoon creme fraiche
- ½ teaspoon mustard
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the leeks and garlic and finely chop the rosemary. Melt the butter in a skillet over a medium heat and add the leeks, garlic, lemon zest, rosemary, salt and pepper. Stir well to combine and pan fry for 3-4 minutes or until the leeks are tender and cooked through.
- Stir through the creme fraiche and mustard and remove from the heat. Serve immediately.
Nutrition Facts
- Servings: 2
- Calories: 99.7kcal/417.0kJ (per serving)
- Fat: 8.6g (per serving)
- Carbs: 6.0g (per serving)
- Protein: 1.0g (per serving)
