• alisonbonifacy

Melted Saffron Leeks

Updated: Mar 25, 2021

These delicious saffron-scented leeks are the base of this elegant scallop starter course, but are also wonderful with a nice piece of fish or chicken breast. Very easy to make, light and full of flavor, this is a great and versatile recipe.

Cooking Chez Moi, French recipes, melted leeks, leek recipes, vegetable side dishes, fish sides, leeks

Melted Saffron Leeks

Servings: 4

Active time: 15 minutes

Cooking time: 25-30 minutes


4 medium leeks

2 (28 g) tablespoons butter

Salt & pepper

2 pinches of saffron threads (you could use a pinch of turmeric instead)

2 tablespoons crème fraiche


Wash the leeks (do not dry them). Cut them in half lengthwise and then slice them into 1-inch (2.5-cm) pieces.


Melt the butter in deep skillet or small Dutch oven (cocotte). Add the leeks and season with a pinch of salt, pepper and the saffron (or turmeric). Cook on high heat so the water

Cooking Chez Moi, French recipes, melted leeks, leek recipes, vegetable side dishes, fish sides, leeks

evaporates. Reduce heat to medium-low, cover and let leeks cook for about 20 minutes until soft. Stir a few times so they do not burn.


If the water has not fully evaporated, turn the heat back to high for a minute or two. Otherwise, carefully pour out the liquid. Stir in the crème fraiche and simmer over low heat for about 5 minutes until the sauce thickens. The leeks can be made ahead of time and reheated before serving.

And bon appétit!


Cooking Chez Moi, French recipes, melted leeks, leek recipes, vegetable side dishes, fish sides, leeks

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