French cuisine · Vegetable Dishes

Creamed Leeks

Leek stalks braised soft in butter and a little stock, bound with cream and nutmeg into a silky side dish.

Ingredients · for 4 servings

• 1 kg leeks
• 40 g butter
• 200 ml cream
• 150 ml vegetable stock
• 1 pinch nutmeg
• 1 tsp lemon juice
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Trim the roots and dark green ends off the leeks, slit the stalks lengthwise and rinse thoroughly between the layers under running water.
2. Cut the stalks into 4 cm pieces and toss in the butter in a wide pan over medium heat for 5 min. until glossy but not browned.
3. Pour in the stock, salt, cover and braise over low heat for 15 min. until the leeks give way to gentle pressure.
4. Remove the lid and reduce the liquid uncovered for 3-4 min. until only a thin layer remains in the pan.
5. Pour in the cream and simmer uncovered for another 6-8 min. until the sauce coats the leek pieces creamily.
6. Season with salt, pepper, nutmeg and the lemon juice, scatter with chive rings and serve hot with fish or veal.