Creamy Mustard Leek Fondue

Ingredients

• Leeks (Keep only the white part; cut in half lengthwise, then into pieces no larger than about 1 cm. Quantity not specified.)
• Olive oil (For melting in the pan; quantity not specified.)
• Butter (For melting in the pan; quantity not specified.)
• Salt (Add after browning and again with the cream; quantity not specified.)
• Pepper (Add after browning and again with the cream; quantity not specified.)
• Spice blend (A blend described as very good in the video; composition and quantity not specified.)
• Heavy cream (Add the desired amount; the author chooses heavy cream. Quantity not specified.)
• 1 tbsp Mustard (A generous tablespoon.)
• Milk (A little, only if the fondue is too thick, to thin it; quantity not specified.)

Steps

1. 1

   Remove the ends of the leeks, keeping only the white part. Cut them in half lengthwise, then into pieces no larger than about 1 cm.

2. 2

   Place the pieces in a colander and wash them thoroughly to remove any sand or soil. Drain them.

3. 3

   In a large skillet, melt the olive oil and butter.

4. 4

   Add the leeks and cook over fairly high heat until they are well browned and charred in places; this browning adds flavor.

5. 5

   Season with salt, pepper, and the spice blend, then give everything one final stir.

6. 6

   Reduce the heat to medium and cover the skillet. Cook for about 5 minutes.

7. 7

   Add the heavy cream, a generous tablespoon of mustard, then a little salt and pepper.

8. 8

   Simmer for another 2 to 3 minutes.

9. 9

   If the fondue is too thick, thin it with a little milk. Serve as a side dish, for example with fish or meat.

Notes

The quantities of leeks, oil, butter, cream, salt, pepper, and the spice blend are not specified in the source. The spice blend is not identified.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• skillet
• vegetables