Leeks Braised In Cream With Garlic And Lemon

1. 1

   Trim leeks about 2 inches beyond the point where the leaves start to darken.

2. 2

   Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.

3. 3

   Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.

4. 4

   Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.

5. 5

   Melt the butter in a 12-inch skillet over medium-high heat.

6. 6

   Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.

7. 7

   Add the cream, broth and zest.

8. 8

   Cover and simmer until the leeks are tender, about 5 minutes.

9. 9

   Remove the lid and cook until the braising liquid thickens, about 2 minutes.

10. 10

    Sprinkle with parsley, season with salt and pepper to taste.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.