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Prei à la crème (leek in cream sauce)

These days many Dutch supermarkets conveniently stock ready made ‘prei à la crème’ (leek in cream sauce) – a wonderfully creamy vegetable dish that invokes fond memories of yesteryear, and is simply delicious served with beef stew and new potatoes. Fortunately, you need no longer live in the Netherlands to enjoy this irresistible Dutch vegetable dish, as you can also rustle up prei à la crème quickly and easily at home!


750 grams of fresh leek
2 tablespoons of flour
100 ml of coffee creamer
A knob of butter of margarine

Dutch recipe for Prei à la crème


First slice the leeks into rings of approx. 2 cm, before rinsing thoroughly in cold water. Next place the leek into a pan containing a little salted water and cook for around 15 minutes. Once ready, drain the leeks and retain a cup of the cooking fluid for later use. Now gradually stir the flour and coffee creamer into the leeks, adding in some of the cooking fluid as you go. Once all of the flour has been incorporated, stir in a knob of butter, and continue stirring until it turns nice and creamy. Should the sauce remain too thick, then pour in a little more cooking fluid and keep stirring until it reaches the desired consistency. Finally, season your prei à la crème with salt and freshly ground pepper, or with a pinch of nutmeg or a splash of vinegar.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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