Leeks are often used in soups, but they also make a unique side dish to meat, chicken, and fish. They have a mellow onion flavor, and when served in a creamy sauce seasoned with garlic, nutmeg, and parmesan, they're quite tasty and just a little gourmet.
Ingredients
- leeks: 3 piece
- unsalted butter: 2 Tbsp
- garlic: 2 clove (minced)
- whipping cream: 0.5 cup
- Dijon mustard: 1 tsp
- salt and freshly ground black pepper: (to taste)
- sprinkle of freshly-ground nutmeg:
- freshly grated Parmesan cheese: 2 Tbsp
Metric Conversion
Stages of cooking
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Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
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Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
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Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
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Sprinkle with nutmeg and Parmesan cheese; serve immediately
