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    You are in: Home / Cheese / Creamy Parmesan Leeks Recipe
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    Creamy Parmesan Leeks

    Average Rating:

     25 Total Reviews

    Showing 1-20 of 25

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    • on July 26, 2002

      This is an excellent prepartion for one of my favorite "veggies". Next time I will cut back on the cream and parmesan since it was a little too rich for my taste. Better yet, I'll had more leeks and have MORE! Well Done Jan S!

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    • on October 20, 2008

      A truly fabulous leeks recipe and, once you've thoroughly washed your leeks, so easy to prepare! I added one brown onion and 3 cloves of garlic - both chopped - to the leeks, as we love the flavour of the three together. When I checked on the liquid after about 10 minutes, it needed just a tiny bit more so I added about half a tablespoon of white wine. The cooking aromas were already divine but after that tiny bit of wine, we could hardly wait till the leeks were ready to eat! I used sour cream. We immensely enjoyed these leeks as a main course over steamed rice, and I'm SO looking forward to making them again soon. Made for the Aussie Forum's MAKE MY RECIPE. Thanks for sharing another great recipe, Jan!

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    • on March 07, 2004

      What an easy and delicious way to prepare leeks! I simmered them in quite a bit of water as I usually do, then drained them. I followed Jen T's suggestion and used sour cream (reduced fat version). I used just enough to coat the leeks nicely, then sprinkled on parmesan cheese. This is so much easier than making a cheese sauce to go with leeks, and healthier, I think. I will definitely make leeks this way again!

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    • on September 28, 2003

      I used a whole "bunch" of leeks for this (about 5 slender leeks) and used nearly all of each (I discarded only the well-separated leaves). The sauce was just the perfect amount. I though they were just delicious, but discovered that my family really doesn't like leeks! I ate the whole batch myself. ;)

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    • on March 17, 2003

      I used 1/2 cup of sour cream as Jen T suggested. THANKS! It was fantastic, the flavors came together perfectly. I also doubled the amount of leeks and kept all the other measurements the same.

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    • on September 02, 2002

      Hi Jan, I didn't have any cream on hand so used sour cream and it was great. The flavours blended really well. I will certainly be using this recipe a lot. Thanks for posting, Cheers JenT :)

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    • on April 25, 2012

      I was looking for a recipe to use up a bunch of leeks from my garden, and this was perfect! It was so easy and delicious. I added a couple cloves of garlic and didn't use the water to steam the leeks because I had so many, they gave off enough liquid to steam themselves.

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    • on November 10, 2010

      Yum! We really enjoyed this over steamed broccoli as a side dish. I used half sour cream and half cream as suggested by others and a little extra cheese. Very creamy and easy to make. I will definatley make this again! Thanks JustJansS!!

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    • on October 03, 2010

      It was my first time eating creamy leeks. I used half and half cream. I loved the taste and I will do this recipe very often. I'm used to do leek soup so that's a nice change of what to do with leeks. Thanks JustJanS :) Made for Aus/NZ Recipe Swap October 2010 Group Aussie Rum Balls

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    • on November 16, 2009

      These were okay. I had to drain water out of the pan, otherwise the sauce would've been non-existent. I did end up adding a good amount of salt and a healthy splash of hot sauce, as the dish was a bit bland. Serving this on rice really helped. I love onion, but this was really like a big bowl of onion. Glad I tried it, but probably won't make it again.

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    • on March 27, 2009

      This was a first for me cooking leeks, too! I followed the recipe exactly, except I added extra parmesan cheese. It was good~~hubby gave it a 7/10

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    • on March 12, 2009

      Such a wonderful recipe! My husband and I love this over rice. There is never any leftovers!!

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    • on May 08, 2008

      Yum. :) I used 3 leek, another tbsp of water & based on other people's suggestion (and love) of sour cream, I used 1/4 cup each of cream & sour cream. It served the 2 of us perfectly as a main dish over fusilli pasta and we think It'd be really nice made with some sliced mushies in there too.

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    • on December 29, 2007

      I loved them, although I am the only one in my family who did. I will be making these again and I won't have to share!!

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    • on November 30, 2007

      Actually this was really nice but even though I'd changed the quantities there wasn't quite enough for 5 people. I served this with macaroni so next time I make it I'd probably do the amount for 6 or 7. Thanks for the nice meal!

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    • on November 02, 2007

    • on March 02, 2007

      This was the first time I tried leeks and they were great! They tasted to me like potatoes or mashed cauliflower. The only problem was that it was a little greasy because I had to use milk and butter in place of the cream that I didn't have. Also, my parmesan cheese clumped into little ball so I had to chew them. Still tasted good though! I'll sprinkle it out better next time. I served this with Lemon Herb Quinoa (Lemon Herb Quinoa), MaMa's Supper Club Tilapia Parmesan (MaMa's Supper Club Tilapia Parmesan), and caesar salad.

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    • on November 19, 2006

      This was outstanding. I had never tried leeks before and this was a great recipe. I highly recommend it.

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    • on November 10, 2006

      Marvellous way to prepare leeks. I served this over broiled salmon fillet and it was enough for 2 servings. I made new potatoes which were perfect to soak up the sauce from the leeks. For 4 servings I'd double up on everything, leeks especially. Instead of cream I used soy beverage. Thanks for a keeper!

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    • on May 29, 2006

      This was an awesome dish. Unfortunately, my BF wasn't openminded enough to try it...but it was very easy and tasty!

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    Nutritional Facts for Creamy Parmesan Leeks

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 166.7
     
    Calories from Fat 126
    75%
    Total Fat 14.0 g
    21%
    Saturated Fat 8.7 g
    43%
    Cholesterol 46.2 mg
    15%
    Sodium 140.2 mg
    5%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.8 g
    7%
    Protein 3.7 g
    7%
    Detailed Nutrition Values About Nutrition Info
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