Creamy Peas with Fried Leeks

Bowl of creamy peas with bacon, cream sauce and fried leeks.

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Creamy Peas with Fried Leeks

Move other green bean casserole, there's a new kid in town.

Prep Time15

Cook Time1

Course: Side Dish

Cuisine: American

Keyword: Sides Dishes, Thanksgiving

Servings:

Calories: 1033kcal

Ingredients

10 oz bacon cooked and crumbled
1 ½ cups half and half
1 ½ cups heavy cream
1 cup turkey stock
3 tbsp butter
2 each leeks, cut into thick slices outer rings used for fried leeks and inner rings chopped for bechamel
3 ea garlic cloves chopped
3 tbsp flour
1 tbsp chopped thyme
1 cup grated parmesan
fresh grated nutmeg to taste
2 cups rice flour
salt and freshly ground black pepper
3 pounds frozen peas defrosted

Instructions

Make the bechamel

In a medium sauce pot, add half and half, heavy cream and turkey stock. Heat over medium heat and keep warm on the side until ready to use.
In a separate large pot, heat over medium-low heat and add butter.
Once butter is melted, add the chopped leeks (save the rings for frying). Sweat the leeks (cook without getting any color) for 7-9 minutes or until soft. Season with salt and freshly ground black pepper.
Next add the garlic and cook for 1-2 minutes.
Add the flour and whisk with the leeks and butter. It will tighten up pretty quickly. Cook for 2 minutes. (This is your roux.)
Next slowly whisk in the half and half, heavy cream and turkey stock mixture. You want to whisk this slowly into your roux (butter + flour mixture) to prevent any lumps from forming.
Once all the liquid has been added bring it up to a boil and then down to simmer. Simmer this mixture for 20 minutes until reduced and thickened. Season with salt and freshly ground black pepper.
Once the sauce is thickened, add the thyme and parmesan cheese. Season it to taste with nutmeg.

Make fried leeks

Heat a deep fryer or deep pot with vegetable oil. The temperature should be 350°F.
In a large bowl add leek “rings” and season with salt and freshly ground black pepper. Next toss the rings with the rice flour until well coated.
Add your coated leeks to a colander or sieve and then shake to remove excess rice flour.
Slowly add your leek “rings” to your fryer to deep fry in batches. Cook for a few minutes until golden brown (they will cook quickly so don’t walk away).
Remove leeks from the deep fryer and drain on a paper towel lined plate and season with salt.

Assembly

Add the defrosted peas to your sauce and warm on low heat until everything is hot. This should take about 10 minutes or so. Add the chopped bacon to the peas and sauce.
Pour creamy peas in a large bowl or serving piece. Top with fried leeks.

Notes

Simplify: Skip the fried leeks and replace with Asian fried shallots or fried onion strings.

Upgrade: Add chopped mushrooms when you are sauteeing the leeks and add 1/2 cup of white wine when adding the half and half, cream and turkey stock.

Nutrition