Leeks and Cream
A decadent side dish featuring one of my favorite vegetables. Makes a great side or even topping for pork and chicken, among other things.
The leeks really cook down so to have plenty to share use 3-4 large leeks, 6-8 small ones. Chop off the leaves (they go great in stock) and slice the leeks in half lengthwise. Rinse out any dirt then cut the halves into 3 inch lengths. Place the pieces cut side down and slice lengthwise into little strips.
Heat 2-3 tablespoons butter in a large skillet, add the leek strips, and saute for a couple minutes. Next add about 1 cup of liquid- chicken or some other stock, water if that’s all you’ve got- and a pinch of salt, along with a sprig of thyme.
Cover the skillet and simmer a few minutes until the leeks are tender, then uncover and add ¼ cup white wine. Boil the mixture until the liquid sinks below the level of the leeks- not dry but not too soupy- 10 to 15 minutes.
Stir in 2-3 tablespoons heavy cream and add a dash of grated nutmeg. Cook until everything is absorbed and well incorporated. Season with fresh ground pepper, and more salt if necessary.