Roasted Leeks with Garlic Cream and Fresh Herbs

Roasted Leeks with Garlic Cream and Fresh Herbs

By annamueser Published: July 17, 2012

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

A rich and creamy side dish that will warm the cold winter nights.



  1. Melt the butter and oil, mix in salt and pepper, and pour into an oven-safe casserole pan. Add the leeks, turning gently to coat in oil and butter. Pour some of the broth over the leeks. Cover with a sheet of parchment paper and roast at 350 until the leeks soften. About 20-30 minutes. The leeks should be very soft but not falling apart.
  2. Meanwhile, combine heavy cream, parmesan, garlic, salt, and pepper in a small saucepan. Add some broth and simmer to let the garlic cream thicken. Turn off the heat and cover after the cream has thickened slightly.
  3. When the leeks are ready, take them out of the oven. Stir the fresh herbs into the garlic cream and pour all of it over the leeks. Let stand 5 minutes before serving.
  4. This makes a great side dish by itself or a main course over pasta.