Creme fraiche with leeks and bacon

Creme fraiche with leeks and bacon

Creme fraiche with leeks and bacon

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Ingredients
Method
  • 4 leeks, green tops removed
  • 50g unsalted butter
  • 200g pot of crème fraiche
  • 4 slices of prosciutto
  • Salt and pepper

Remove the root from the leeks and cut in half lengthways, then cut the leeks into roughly 1cm wide strips, wash thoroughly and drain.

Heat a medium size pot and add the butter, when it has melted and is sizzling add the leeks and stir for 3-4 minutes until the leeks are soft but without colour.

Add a couple of dessert spoons of crème fraiche, stir in and cover with the slices of prosciutto ham.

Pop under a medium grill or in a hot oven for a couple of minutes to crisp the ham, and serve.

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One comment

  1. Susan O'Reilly says:

    Hello. Have just discovered your delicious creme fresh and milk.

    Where can I buy it over the counter in London?

Click above to play video recipe.

Time: 10 minutes
Makes:

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