Gluten-Free/ Low Carb & Keto/ Vegetables

Parmesan Creamed Leeks

Creamy and cheesy, these parmesan creamed leeks are a quick and easy veggies side. Cooked in one skillet on the stovetop and ready to serve in 15 minutes.
Parmesan creamed leeks in a silver skillet.

Last Updated on October 28, 2021 by Betty Davies

If you have some seasonal leeks to use up, then this simple parmesan creamed leeks recipe is one tasty way to do it! Easy and quick to make in a skillet on the stovetop, they are seasoned with garlic and nutmeg and served in a rich and creamy sauce.

Overhead shot of parmesan creamed leeks in a skillet garnished with fresh herbs.

This post may contain affiliate links. Read my privacy policy here.

When it comes to vegetable side dishes, if it contains cream and cheese, I’m in!

These simple parmesan creamed leeks are wonderfully rich and flavorful and will sit perfectly alongside meat, chicken and fish dishes. They’re perfectly indulgent and totally addictive!

They have a wonderful savory and sweet flavor and they come together easily for a great last minute vegetable side dish.

Be sure to try my Whipped Sweet Potatoes and Maple Roasted Acorn Squash too!

Why you will love this recipe!

  • Quick and easy: This dish is ready to serve up in about 15 minutes with minimal prep needed.
  • Simple ingredients: This recipe doesn’t require a long list of ingredients, so you can whip them up with what you already have to hand.
  • One pan: All cooked in one skillet on the stovetop, even the clean up is a breeze.
  • Dietary info: These parmesan creamed leeks are gluten-free. They come in at around 10g of carbs for serving, so are a great low carb option.
Creamed leeks in a skillet with fresh parsley garnish.

Ingredients

  • Leeks: Leeks have a very mild onion flavor and have a nice hint of sweetness to them.
  • Oil and butter: For cooking. I like to use butter as well as oil to make them extra rich and flavorful.
  • Garlic: Mince garlic cloves are added to the cooked leeks to create a rounded flavor.
  • Cream: Heavy cream (35%) creates an extra rich and decant sauce.
  • Nutmeg: A little ground nutmeg adds a warming flavor and earthy nutty sweetness.
  • Parmesan: The cooked creamed leeks are topped with parmesan for a sharp cheesy flavor. Use freshly grated rather than pre-grated for the best results.

How to make parmesan creamed leeks

Be sure to scroll down for the full recipe!

  • Soften the leeks and stir in the garlic (photo 1).
  • Add the cream and seasonings and cook down. Top with parmesan to serve (photo 2).
Two step by step photos to show how to make the recipe.

Recipe Variations

To make these parmesan creamed leeks a little healthier, you can use a lighter cream like half and half. Rather than nutmeg, you could use a savory seasoning like dried Italian herbs. If vegetarian, use a rennet free parmesan substitute.

Frequently Asked Questions

Can you make creamed leeks ahead of time?

These are best served as soon as you’ve made them, but if you do have leftovers, they will keep well covered in the fridge for 3 days and can be reheated on the stovetop to serve.

When are leeks in season?

Leeks are pretty much available all year round, but they start appearing at farmer’s markets around the start of October and throughout spring when it’s peak season.

Can you use the dark green tops of the leeks?

For this recipe, it’s best to remove the dark green tops and outer leaves. They can be tough to eat and will take longer to get tender. Don’t throw them out though, they are great to use in this mushroom leek soup recipe, or use them to make a vegetable stock with other veggie scraps.

What’s the best way to clean leeks?

Leeks are grown in the ground, so it’s important to wash them to get rid of any dirt that can cause a gritty texture. Once you have sliced your leeks, place them in a colander or sieve and run them under cold water. Toss them gently so as not to break the up and then lat them drain before adding to the pan.

Overhead shot of creamed leeks on a white plate garnished with fresh parsley.

Serving Suggestions

The rich, savory and slightly sweet flavors of these creamed leeks makes them great to serve alongside chicken and seafood dishes. They’re also pretty indulgent, so great for special occasions like Thanksgiving and Christmas. Try them with:

Recipe Notes and Tips

  • Cut the leeks into similar sized slices so that they cook through evenly.
  • Take care not to overcook the leeks, they should be just tender and very lightly browned. They will continue to cook once you add the cream.
  • Use freshly grated, rather than pre-grated parmesan for the best flavor and texture.
Close up of parmesan creamed leeks on a white serving plate.

More Vegetable Side Dishes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

Keep up to date, by following me on FacebookInstagram and Pinterest!

Parmesan creamed leeks in a silver skillet.

Parmesan Creamed Leeks

Creamy and cheesy, these parmesan creamed leeks are a quick and easy veggies side. Cooked in one skillet on the stovetop and ready to serve in 15 minutes.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 237kcal
Author: Betty Davies

Ingredients

  • 3 large leeks
  • 1 tablespoon oil
  • 2 tablespoons salted butter
  • pinch salt and black pepper
  • 2 garlic cloves (minced)
  • ½ cup Heavy cream / whipping cream (35%) (120ml)
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons freshly grated parmesan

Instructions

  • Trim the leeks and remove the tough outer leaves. Slice into rounds and rinse under cold running water to remove any loose dirt.
  • Heat the oil and butter in a skillet on a medium high heat. Once the butter has melted, add the sliced leeks with a pinch of salt and pepper.
  • Cook, stirring occasionally til the leeks are soft and are just staring to brown.
  • Stir in the minced garlic and cook for a minute or two.
  • Pour the cream into the skillet and add the nutmeg. Stir to combine.
  • Bring to a low boil or simmer and cook til the cream has reduced and thickened.
  • Take off of the heat, sprinkle over the parmesan, a little black pepper, and serve.

Notes

  • Cut the leeks into similar sized slices so that they cook through evenly.
  • Take care not to overcook the leeks, they should be just tender and very lightly browned. They will continue to cook once you add the cream.
  • Use freshly grated, rather than pre-grated parmesan for the best flavor and texture.

Nutrition

Calories: 237kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 115mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg

Stay In Touch and Get New Recipes!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating