Leeks – love them or hate them? I love them but some aren’t so keen, so creamed leeks is another way to jazz them up a bit.
LCHF Creamed Leeks – with garlic and cream cheese
Creamed leeks are incredible, they almost taste like caramelised onions, but with cream cheese. if you find leeks dull, you will love these. It only takes 10 minutes to make, so quicker than most side dish recipes.
Leeks are part of the onion and garlic family allegedly have antibiotic, anti fungal and antiviral properties. Full of niacin, folic acid, riboflavin, pyridoxine, Vitamin A, C, E and K, iron, potassium, zinc and magnesium. Leeks also contain the flavenoid kaepferol, which has been shown to help maintain blood vessels.
Leeks have high levels of polyphenols which protect blood vessels from oxidative damage.
A bit of fun history, the Romans considered leeks to have superior qualities. Emperor Nero got through so many leeks, he was nicknamed Porophagus (leek eater), apparently thinking eating leeks would improve his singing voice! Now when you get that question in a pub quiz, you know who to thank.
Amazing low carb creamed leeks with garlic and cream cheese. So simple and incredibly tasty. | ditchthecarbs.comClick To TweetRemember with most meals it is the side dishes that make a meal low carb or not. So give up that pasta, rice, bread and starchy vegetables, and go for low carb vegetables instead. Creamed leeks are ideal as a side dish or even as a whole dish for lunch. This could even be pureed with some stock and you have a quick soup.
Creamed Leeks with Garlic and Cream Cheese
A wonderful side dish to accompany any main meal. Creamed leeks with garlic and cream cheese is filling so you only want a small serving.
Ingredients
- 2 large leeks sliced
- 2 tbsp butter
- 2 cloves garlic crushed
- 25 g cream cheese or more to your liking
- black pepper
Instructions
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In a large saucepan, heat the butter and gently cook the garlic.
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Add the sliced leeks and cook until soft. Stirring throughout.
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Remove the saucepan from the heat, and stir through the cream cheese and black pepper.
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Thia says
I have tried this and it is utterly delicious – it is now a staple in our household! And it is just as nice with sour cream instead of the cream cheese. Adding a bit of smoked salmon to it makes it a meal on its own.
Helen Ball says
I’m going to try this I already eat leeks almost every day. I usually pan fry them in butter until soft, add some seasoning (usually Donald Russell’s The Perfect Seasoning) and a glug of double cream. Heat up for a few minutes and eat. It’s good stuff!
Rachel Lanai says
Such an easy and delicious dish!
djnikkik says
This dish is much higher carb than the sides I usually make but I love leeks so much I just had to try it. It tastes great and I am using cream cheese more and more in my cooking and especially on my vegetables. I had these leeks with the Low Carb Tarragon Chicken and they went great together, very creamy!
laurauru says
Hi Libby, I´m following your blog from South America. I want to know when you say cream cheese it is like philadelphia (http://www.kraftrecipes.com/products/philadelphia-24-oz-cream-cheese-1770.aspx) o some other sort of cheese? Thanks!
Libby www.ditchthecarbs.com says
Yes, I use Philadelphia cream cheese, original, not the lite or the spreadable. So delicious.
Louisa Price says
unfortunately You cant buy that type of cream cheese here in the UK, and Philadelphia/Kraft whatever their company name is, flatly refuse to consider bringing your cream cheese to the UK, I know because I asked, and was informed rather rudely that customer requests would NOT be considered under any circumstances!
Bex Gazzola says
Its the same cheese as you would use in a cheese cake, you may use a similar one that is called something else in the uk. Failing that move to Australia, we have great cheese:)
Sharon says
New to low carb, and new to leeks. Had been curious about them, and this recipe for a while. I foun this to be a great replacement for noodle/rice side dishes. Great flavor, filling, and good texture, with a bit of crunch. Easy to make, too. Thanks!