Leeks Braised In Cream With Garlic And Lemon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1/2 teaspoon grated lemon, zest of
• 1 tablespoon minced fresh parsley
• salt
• ground black pepper

Recipe

• 1 trim leeks about 2 inches beyond the point where the leaves start to darken.
• 2 trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
• 3 place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
• 4 lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
• 5 melt the butter in a 12-inch skillet over medium-high heat.
• 6 add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
• 7 add the cream, broth and zest.
• 8 cover and simmer until the leeks are tender, about 5 minutes.
• 9 remove the lid and cook until the braising liquid thickens, about 2 minutes.
• 10 sprinkle with parsley, season with salt and pepper to taste.
• 11 serve immediately.