Horseradish Creamed Leeks

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 leeks, trimmed, left whole, and each leek slit down one side to within 1 inch of the base (about 1 pound)
• 2 tablespoons unsalted butter
• 1/3 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon drained bottled horseradish (to taste)
• 3 tablespoons grated gruyere

Recipe

• 1 in a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
• 2 in a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
• 3 add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
• 4 transfer the leeks with a slotted spatula to a gratin dish. stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
• 5 pour the sauce over the leeks, sprinkle it with gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.