Leeks have a delicate onion flavor and smell a bit like scallion. With a hint of nutmeg and a small splash of cream added to the delicate taste, this simple side dish becomes a complex delight that will compliment fish, poultry or beef.
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| Photography by Heaven on Hearth |
You will need:
4 stalks leeks, yields 5 cups sliced
2 tablespoons olive oil
4 tablespoons butter
½ teaspoon salt
¼ teaspoon ground nutmeg
1 tablespoon heavy cream
Remove the course outer stalk of the leek as well as cutting off the very dark green leaves at the top, as they don’t have a lot of flavor and are quite woody and chewy.
We will be using the white onion base and the light green stalks. Slice leeks in ¼ - ½ in slices. Then they need to be washed a few times as leeks tend to hold a bit of sand in between the layers. Rinse under running water, ensuring all the sand has been removed. I tend to rinse them at least 3 times. To check that they are free of sand, fill a bowl with water; place the sliced leeks in the water. Remove the leeks with a slotted spoon and if the bottom of the bowl is clear of sand, you can drain and dry on paper towels. If not, continue to rinse them until clean.
Heat a deep skillet, over medium high heat, and then add 2 tablespoons olive oil and 2 tablespoons butter.
Once the butter has melted, toss in the washed, drained and dried leeks, sauté for 3 minutes before adding 2 more tablespoons butter.
Sauté for another 2 minutes, then add ½ teaspoon salt and ¼ teaspoon nutmeg. Allow the leeks to melt for another 5 minutes before adding 1 tablespoon heavy cream. Remove from heat.
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