I get so many messages from friends wanting to know what knives I use. When I finished culinary school many years ago, Funnyman bought me a Robert Welch Cook’s Knife and… I LOVE IT! I use a hundred times a day, I sharpen it with pride and it still lives in its protective box. No one is allowed to touch it, not even Funnyman (unless he wants me to use it on him). If you are looking to get a great knife set for your loved one, RW have a set now available – a perfect gift for the foodie in your life. To cut a long story short, I thought it would be a great time to showcase what knives I use, especially on this dreamy side dish which will sit perfectly on the side of your rib eye…
Trim the leeks, removing and discarding the end and any green parts (which are bitter). Rinse well and thinly slice. You should yield approximately 320g / 11oz sliced leeks.
Heat the olive oil in a wide-bottomed pan and fry the garlic over moderate heat until softened. Do not allow them to burn. Add the leeks and cook until the leeks have softened and wilted, stirring continuously.
Pour in the warm chicken stock and cover the pan with a lid. Simmer for 5-7 minutes, then remove the lid and simmer uncovered for another 5 minutes. All the stock should evaporate, so keep stirring to avoid the mixture catching.
Stir in the sour cream and reduce the heat to avoid the cream splitting. Once it has warmed through, season with salt and white pepper and serve garnished with chopped parsley.
The full macro-breakdown (and allergens) can be found further down the page.
For a richer, cheesier version, stir through some finely grated Parmesan before serving.
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.
Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 105Kcal / 439kJ
Fat 8.6g of which saturates 3.3g Carbohydrates 3.3g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (found in store-bought chicken stock) Eggs (may befound in some sour creams)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.