This creamy, soy-free, gluten-free, and nuts-free cheese with leeks is a delicious side dish for stews and vegetables!
Special diets: Vegetarian | soy-free | gluten-free | nuts-free |
️Allergens: not vegan | lactose | egg-free |
⏱ 24 mins – easy
🍽 4 servings – 170 kcal per serving
|
Serving 93g |
Fat 12g |
Sat. fat 7g |
Sodium 227mg |
|
Carbs 8g |
Fibers 0g |
Sugars 2g |
Proteins 6g |
INGREDIENTS
- 2 leeks
- 1 tbsp butter
- half cup cream
- a quarter cup parmesan cheese
- 1 tsp cracked black pepper
TOOLS
- 1 knife
- 1 grater
- 1 saucepan
- 1 bowl
- 1 lid
- 1 wooden spoon
- 1 spoon
STEPS
Rinse leeks and pat dry them.
Slice the white area of the leeks.
Shred parmesan cheese using a grater.
Heat butter in a saucepan. Combine leeks and 3 tbsp of water in the saucepan. Stir the contents using a wooden spoon and cook on high heat for 1 minute. After that, cover the saucepan with a lid and turn the heat to low for 15 minutes. Remove the lid, add the cream, and stir until the leeks are cooked.
Combine the parmesan cheese and cooked leeks in a bowl. Mix the contents of the bowl using a spoon. Then, add cracked black pepper and stir to make a creamy cheese with leeks..
It’s ready to be served !
