Braised leeks with wholegrain mustard cream

Name: Braised leeks with wholegrain mustard cream
Total time: 25 min
Cuisine: British
Ingredients: 4 leeks, trimmed and sliced into thick rounds; 30g butter; 1 garlic clove, crushed; 100ml vegetable stock, hot, egg free; 150ml double cream; 1 tbsp wholegrain mustard; 1 tbsp fresh parsley, chopped

Soft, buttery leeks in a gentle mustard cream, lovely with beef, chicken or pork.

Time25 min
LevelEasy
Costabout £0.86 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4leekstrimmed and sliced into thick rounds
30 gbutter
1garlic clovecrushed
100 mlvegetable stockhot, egg free
150 mldouble cream
1 tbspwholegrain mustard
1 tbspfresh parsleychopped

Method

1
Melt the butter in a wide pan over a medium heat. Add the leeks and cook for 5 minutes, without browning.
5 min
2
Add the garlic and stock. Cover and cook for 8 minutes, until the leeks are tender.
8 min
3
Remove the lid and add the cream and mustard. Simmer for 4 minutes until it coats the leeks.
4 min
4
Season with black pepper and scatter with parsley to serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.