Leeks are possibly the dirtiest of vegetables as they push through the earth bringing lots of grit between the leaves. The root should be cut off along with the tough green leaves.
Leeks with Bacon and Cream sauce – Printer Friendly Download
- 6 leeks
- 3 rashers bacon chopped
- Salt and pepper
- 1 teaspoon paprika
- 1 cup sour cream
- 1 tablespoon lemon juice
- Finely chopped parsley
Wash the leeks and cut into thin rings. Fry the bacon until crisp and remove. Melt the butter in the pan and add the leeks, and cook until softened. Add the salt and pepper and the paprika and stir through. Add the sour cream and lemon juice, and continue over heat until heated through. Add the bacon and parsley and serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, Bacon, Christmas sides, James Whelan Butchers, Leeks, Pat Whelan, Side dish, sides