Creamed Leeks with Crispy Shallots and Nutmeg

Creamed Leeks with Crispy Shallots and Nutmeg ingredients

• 4 medium leeks
• 4 tbsp unsalted butter
• 2 large shallots
• 2 tbsp all-purpose flour
• 1.5 cups milk
• 0.5 cup heavy cream
• 1 tsp fresh thyme leaves
• 0.25 tsp freshly grated nutmeg
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh chives

How to make Creamed Leeks with Crispy Shallots and Nutmeg

1. Prepare the leeks by trimming off the dark green tops and the root ends. Slice the white and light green parts thinly into rounds, then rinse them thoroughly under cold running water in a colander to remove any grit. Drain well.
2. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the cleaned and sliced leeks; cook, stirring occasionally, until they are very soft and translucent but not browned, about 8-10 minutes.
3. While the leeks cook, prepare the crispy shallots. In a separate small skillet, melt the remaining 2 tablespoons of unsalted butter over medium-low heat. Add the 2 thinly sliced large shallots.
4. Cook the shallots slowly, stirring frequently, until they are golden brown and crispy, about 8-12 minutes. Watch them carefully as they can burn quickly. Remove the crispy shallots with a slotted spoon and place them on a paper towel-lined plate to drain and crisp further. Reserve the shallot-infused butter.
5. To the cooked leeks, sprinkle in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This creates a roux to thicken the sauce.
6. Gradually whisk in the 1.5 cups warmed milk and 1/2 cup heavy cream until the mixture is smooth and begins to thicken, about 3-5 minutes. Continue to stir until no lumps remain.
7. Stir in 1 teaspoon fresh thyme leaves, 1/4 teaspoon freshly grated nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld and the sauce to fully thicken.
8. Taste the creamed leeks and adjust seasoning if necessary. Remove from heat and transfer to a serving dish.
9. Just before serving, drizzle with a little of the reserved shallot-infused butter and sprinkle generously with the crispy shallots. Garnish with 1 tablespoon of chopped fresh chives, if desired.

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