This is very easy to make and gives a creamy, crunchy final dish that makes an excellent general accompaniment for any meal. And if you are wondering why leeks and daffodils are Wales' national symbols, then in Welsh the leek is 'cennin' and daffodil is 'cennin Pedr' (literally St Peter's leeks), so that they both represent leeks.
According to one version, the symbol commemorates a battle with the English fought in a muddy field, where both sides were so dirty that they could not be distinguished. As a result the Welsh picked leeks from the field and wore them so that they could recognize each other. And as they were victorious that day, the leek became the symbol of Wales. A less romantic version links back directly to Dewi Sant (St David) who as a vegetarian extolled the virtues of leeks and they became associated with him and his ministry.
Creamed LeeksServes: 4
Ingredients:2 leeks, tops neatly trimmed
50g (1/4 cup) butter
200ml (4/5 cup) double cream
salt and freshly-ground black pepper, to taste
Method:Split the leeks neatly down the middle then wash thoroughly to remove any grit. Cut the leeks into pieces about 2cm (3/4 in) square.
Melt the butter in a large pan, add the leek pieces and stir over high heat to coat in the butter. Fry gently until heated through, or until just wilted.
Add the cream and stir to combine. Bring the mixture to a simmer and reduce the heat (keep the cream bubbling but not boiling). Continue cooking, uncovered, until the sauce thickens to your liking.
Season to taste with salt and freshly-ground black pepper, turn into a warmed dish and serve.
This creamed leek dish is very traditional and works just as well with fish as it does with lamb.
For many more Welsh recipes, why not visit the Celtnet traditional Welsh recipes and cookery pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day history and recipes page.
Below you will find links to all the recipes on this blog that go together to make a St David's day meal:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme
Pwdin Eryri (Snowdonia Pudding)
Welsh Cakes (Pice ar y Maen)