This recipe first appeared inFood magazine.
Creamy leeks and baby spinach
Eating your veges has never been more delicious. This creamy leeks and baby spinach recipe creates a gently spiced, delicate side dish that's the perfect partner for tonight's dinner
- 20 mins cooking
- Serves 6
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon grated nutmeg
- 1 large or 2 small leeks, white parts sliced and rinsed of any grit
- 3/4 cup chicken stock
- 1 cup cream
- 130 gram baby spinach leaves
- grated parmesan and freshly ground black pepper to serve (optional)
Method
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1Heat the oil in a large pan and sauté the caraway seeds, nutmeg and sliced leeks for 4-5 minutes until the leeks are beginning to soften.
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2Add the chicken stock and simmer for 8-10 minutes, tossing the mixture occasionally to ensure even cooking. Add the cream and simmer for 2-3 minutes to thicken the sauce, then add the baby spinach leaves and cook them until they wilt and become bright green.
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3Serve the leeks and spinach garnished with the grated parmesan and freshly ground black pepper, if desired.
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