STOP Boiling Leeks! This 30-Minute Cider Recipe Changes Everything

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and affordable.

apple cider

🥗Healthier: apple juice

💰Cheaper: white grape juice

Apple juice offers a similar sweetness.

Remove the dark green tops and roots from the leeks. Slice them lengthwise (but not all the way through) and rinse thoroughly under water to remove dirt. Finely slice the leeks. Finely slice the shallots.

In a sauté pan over medium heat, melt the butter with the olive oil. Add the shallots and cook for 1 minute. Add the sliced leeks and cook for 5 minutes, stirring occasionally, until they have reduced in volume ('sweated'). Do not brown them!

Season with salt, pepper, and the crushed coriander seeds. Pour in the 200ml of hard cider. Reduce heat to low/medium-low and simmer for 20-25 minutes. Cook until the liquid has almost completely evaporated and the leeks are melt-in-your-mouth tender.

Once the pan is mostly dry, stir in the heavy cream. Cook for another 3–4 minutes until the sauce coats the leeks beautifully.

Serve piping hot as a bed for a crispy pan-seared salmon fillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens