This Creamed Leeks Without Cream recipe is a great springtime leek side dish. It’s easy and requires only a few ingredients to let those leeks shine. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the Autoimmune Protocol (AIP), Whole30 and Paleo diets.
Creamed leeks without cream!! What?!? How?
Not only is this Creamed Leeks recipe dairy free but it’s also nut free. Recipes that say they are creamy usually rely on milk (nut, coconut or otherwise) to thicken the sauce but not this recipe.
How to make creamed leeks recipe?
This sauce is mostly just bone broth that’s been reduced down. The method is very similar to how you make risotto. You saute some leeks and then slowly add bone broth. The bone broth is constantly simmering and cooking down to create a smooth and silky saucy leek.
There aren’t many other ingredients in this recipe either. Leeks have a fantastic flavor that is very subtle. I think when you use really good and fresh produce then you really don’t need much else. This recipe is a very good argument for eating seasonally. Eating produce that’s in season means that you are getting food at its peak, which means it taste better and is better for you. It also means that you need to work less in the kitchen to add flavor to your food because nature has already done it for you.
If you’re wondering about how to clean leeks, I have an epic post with instructions.
What can I serve this leek side dish with?
I love it with a few lighter dishes. It goes especially well with anything in season during the springtime though. Check out these recommendations:
- Cauliflower Rice Pilaf (guest post over at Rubies and Radishes)
- Grilled Artichokes with Cilantro Avocado Dip
- Baked Fish with Cauliflower Rice Pilaf
- Herb Braised Fish with Capers
- Tilapia Piccata
- Pan Fried Tilapia
- Pan Fried Herb Shrimp
- Chicken Provencal
- Turkey and Spinach Meatballs
- Oven Roasted Radishes
- Braised Carrots
Creamed Leeks Without Cream (dairy free)
- Add the oil to a sauté pan and heat over high flame.
- Next add the leeks, salt, thyme and stir combine.
- Cook for about 5 minutes while stirring occasionally, then add the bone broth 1/4 cup at a time. You want the broth to reduce down so that it becomes creamy not soupy. Don’t forget to stir because you don’t want the leeks to stick to the pan or brown. You just want the broth to reduce to create a smooth sauce.
- Continue cooking and occasionally stirring the leeks until they are creamy, about 10 minutes.
- When finished cooking, serve with crushed pork rinds sprinkled over the top.
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