Horseradish Creamed Leeks

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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