Horseradish Creamed Leeks
Ready In: 40 mins
Serves: 2
Ingredients
- 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
Directions
- In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
- 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.
- 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.
- 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.
- 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.
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