The sweet, tender leeks here are glazed under the broiler with a light Parmesan cream.
Slideshow: More Leek Recipes
8 small leeks, root ends trimmed
6 tablespoons heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly grated nutmeg
How to Make It
Preheat the broiler. Cut off all but 3 inches of the dark green portion of the leeks. Make a horizontal slice lengthwise from the green ends, stopping at the firm white bulb. Rinse the leeks very well.”
In a pot of salted boiling water, blanch the leeks until just tender, about 8 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry. Halve the leeks lengthwise and arrange cut side up in a 2 1/2-quart gratin dish.
In a medium bowl, mix the cream with the cheese and season with salt, white pepper and nutmeg. Spoon the cream mixture over the leeks. Broil 6 inches from the heat for 7 to 8 minutes, until golden and bubbling. Season with salt and white pepper and serve.
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