Creamy Braised Leeks

Ingredients List

• 3 large leeks

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• ½ cup whipping cream

• 1 teaspoon Dijon mustard

• salt and freshly ground black pepper to taste

• sprinkle of freshly-ground nutmeg

• 2 tablespoons freshly grated Parmesan cheese

Cooking Instructions

1. Clean the leeks by trimming off the tough outer leaves. Slice the white and light green sections into 1/4-inch rings. Submerge them in a large bowl of water and gently swish to remove any dirt. Drain the leeks in a colander.

2. In a large skillet, heat butter over medium-high heat. Add the leeks and cook for about 2 minutes until they start to soften and brown slightly. Add the garlic and sauté for another 30 seconds to 1 minute until fragrant.

3. Combine the heavy cream and Dijon mustard, then pour the mixture into the skillet, stirring to blend everything together. Lower the heat and let it simmer for 6-8 minutes until the leeks are tender but still a bit crisp. Be careful not to overcook. Season with salt and pepper to taste, then remove the skillet from the heat.

4. Finish by sprinkling with a pinch of nutmeg and a generous amount of Parmesan cheese. Serve hot.

Tip from the Chef:

If you have a mandolin, it’s a great tool for quickly slicing the leeks—just be sure to use it with caution!

Nutritional Information (per serving)