These leeks with blue cheese creamy sauce are a wonderfully rich side dish. Low carb, LCHF and gluten free recipe.
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Leeks are one of my favorite vegetables! There are about 11.5g net carbs in a cup of sliced leeks (approx 90g) – which makes them low-middle on the veggie-carb scale. I love serving them steamed with some low carb white sauce, and they are wonderful roasted, too. This recipe pairs the mild onion flavor with earthy thyme and rich blue cheese and cream. It is quite a combination!
How to Make Leeks with Blue Cheese Sauce
Remove the outer leaves from the leeks and trim the coarse leaves and root. Rinse well to remove any residual dirt, then cut into slices.
Melt some butter in a pan, then add olive oil, the sliced leeks and some dried thyme. Saute gently until the leeks have started to soften. Add in some heavy cream and let it bubble for a minute or two. The sauce will start to thicken. Add some blue cheese crumbles.
Stir to mix, then serve immediately. This works really well with grilled chicken or fish.
Leeks with Blue Cheese Sauce
These leeks with blue cheese creamy sauce are a wonderfully rich low carb side dish. LCHF and gluten free recipe.
Ingredients
- 2 medium leeks, outer leaves removed, cleaned and trimmed
- 2 tbs unsalted butter
- 1 tsp olive oil
- ½ tsp dried thyme
- ¼ cup heavy cream
- 1 oz blue cheese crumbles
Instructions
- Slice the leeks and set aside.
- Melt butter and oil in a pan, then add the leeks and thyme. Saute over a low-medium heat for 8-10 minutes until softened.
- Add the heavy cream, and let the sauce bubble for 1-2 minutes until starting to thicken.
- Stir in the blue cheese crumbles and serve.
Notes
10g net carbs per serving
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 329Total Fat 29gSaturated Fat 17gCholesterol 81mgSodium 228mgCarbohydrates 11gNet Carbohydrates 10gFiber 1gSugar 3gProtein 5g