Leeks Braised in Cream With Garlic and Lemon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated. Ingredients:
4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter) |
2 tablespoons unsalted butter |
2 cloves garlic, minced |
1/4 cup heavy cream |
1/4 cup chicken broth |
1/2 teaspoon grated lemon, zest of |
1 tablespoon minced fresh parsley |
salt |
ground black pepper |
Directions:
1. Trim leeks about 2 inches beyond the point where the leaves start to darken.
2. Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
3. Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
4. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
5. Melt the butter in a 12-inch skillet over medium-high heat.
6. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
7. Add the cream, broth and zest.
8. Cover and simmer until the leeks are tender, about 5 minutes.
9. Remove the lid and cook until the braising liquid thickens, about 2 minutes.
10. Sprinkle with parsley, season with salt and pepper to taste.
11. Serve immediately.
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