Sauteed Leeks With Horseradish, Fennel And Apple Chutney

1. 1

   Melt butter in a large skillet over medium heat. Add leeks, coat in butter.

2. 2

   Saute leeks until tender and starting to brown.

3. 3

   Remove leeks from pan and set aside.

4. 4

   Add 2 tablespoons horseradish, chopped fennel and chopped apple to the pan and saute until tender about 5 minutes.

5. 5

   Add cream and heat through, about 3 minutes.

6. 6

   Put mixture into a blender and pulse until thick but not smooth (you want the mixture to stay chunky)

7. 7

   Stir last tablespoon of horseradish into mixture.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve leeks with horseradish, fennel and apple chutney on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.