This recipe really caught my eye, scrolling through my Instagram feed, squeezed between selfies, landscapes and quotes of the day. It’s really simple and easy, but it satisfies my love for leeks completely. And then, you know, bacon and creme fraiche? Who could possibly resist?
The Co-operative Food Magazine is a very interesting read. Discovered accidentally last summer at the till of the supermarket near the office, it became a staple in my reading agenda, and it’s Instagram feed is definitely yummy!
The captivating image led me to check the recipe on the online magazine – unfortunately the printed version wasn’t available in the local store – and it was too yummy to not be shared with you.
Actually, this recipe reminded me of one of my favourite dishes in high school. A recurrent meal in the gatherings with my schoolmates on Saturday. Instead of creme fraiche there was double cream, bacon was replaced by speck and the whole thing was served as a pasta sauce. So delicious that once I ate so much of it that I felt sick! Youth mistakes… That’s what they say! 😉
INGREDIENTS (serves 4)
- 1 tbsp olive oil
- 4 rashers unsmoked back bacon, chopped
- 300g trimmed leeks, sliced
- 1 clove garlic, peeled and chopped
- 2 tablespoons reduced fat creme fraiche
Heat the oil in a pan then fry the chopped bacon for about 10 minutes. Add the sliced leeks and garlic. Lower the heat, cover and cook for about 20 minutes, until the leeks are tender.
Stir in the creme fraiche and some freshly ground black pepper and serve.
Do you have a favourite way to serve leeks? Make sure you mention it in the comments below!