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 lemons, zest of
1 tablespoon minced fresh parsley
salt
ground black pepper
Directions:
Trim leeks about 2 inches beyond the point where the leaves start to darken.
Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
Melt the butter in a 12-inch skillet over medium-high heat.
Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
Add the cream, broth and zest.
Cover and simmer until the leeks are tender, about 5 minutes.
Remove the lid and cook until the braising liquid thickens, about 2 minutes.
Sprinkle with parsley, season with salt and pepper to taste.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.