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Leek Fondue
Recipes
Leek Fondue
4 servings
20 minutes total

Ingredients

  • 1 large leek, well rinsed
  • 8 oz Deli Gruyère cheese, shredded
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 1 cup dry white wine (or 1 cup chicken stock + 1 tablespoon lemon juice)
  • 1 tablespoon lemon juice

Steps

    1. Cut leek in half lengthwise; slice thinly (white part only; 1 ½ cups). Shred cheese; toss with cornstarch to coat.
    2. Preheat large, nonstick saucepan on medium-low 2–3 minutes. Place butter in pan, then add leeks and garlic; cook and stir 5–6 minutes or until tender. Add wine and lemon juice; bring to a simmer.
    3. Whisk in cheese until blended. Serve with crusty bread or fresh-cut vegetables.
Other Preparation Methods
    • Braised: Preheat oven to 350°F. Slice leeks thinly (white part only; 2 cups). Combine with 2 teaspoons chopped garlic, 3 tablespoons unsalted butter, ⅔ cup chicken stock, and 2 tablespoons lemon juice. Place in 2-quart baking dish and cover; bake 22–25 minutes or until tender.
    • Sauté: Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 3 tablespoons herb garlic butter in pan to melt. Add thinly sliced leeks (2 cups); cook and stir 5–7 minutes or until tender.

Amount per ¼ recipe serving: Calories 360, Total Fat 24g, Sat Fat 14g, Trans Fat 0g, Chol 80mg, Sodium 410mg, Total Carb 7g, Fiber 0g, Sugars 2g, Protein 17g, Calc 60%, Vitamin A 20%, Vitamin C 8%, Iron 4%