Creamy Peas with Fried Leeks
If there is was ever a holy grail of Thanksgiving recipes, Creamy Peas with Fried Leeks would be it! We started making this recipe about 10 years ago for our family Thanksgiving. It is based off of a dish from the now-closed restaurant Keefer’s in Chicago and an old recipe from Food and Wine magazine. It’s essentially all the same elements of a green bean casserole…green veggie, creamy sauce, fried onions on top. Except this is way better! There, I said it.
To be honest, we’re not a green bean casserole type of family. Before we started making this recipe, we used to have asparagus on our Thanksgiving table. I know, so unfestive right? Then this recipe came along and changed our menu forever. Every year, I make the suggestion of switching it up and making a new side dish instead of “the peas.” It’s as if I am suggesting to murder a family member. “You can’t have Thanksgiving without the peas!” I literally get phone calls weeks before Thanksgiving, “are you making the peas? I’m not coming unless there’s peas!” I know they’re kidding, actually half kidding.
Prep Time
15 min.
Cook Time
1 hr.
Total Time
1 hr. 15 min.
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
Cooking 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.
