Poireaux à la crème

After the leek has been bathing a moment or two in its salty cream bath, it will soften and go limp. Not to worry; this is to be expected as part of a natural process.

Ingredients

4 leeks

2 Tablespoons butter

½ cup heavy cream

Salt and pepper, to taste

Directions

Wash leeks and chop up white parts only. Sauté in a covered saucepan with butter, for 8-10 minutes. Add cream and cook uncovered until thickened. (It’s fine for the cream to boil some.) Salt and pepper as desired. Serve as a side dish or as a bed for cooked meat.