Creamed Leeks

Remove the outer layer from the leeks and slice off the bottom and rough top as you would a scallion. Slice the leeks into 1/8 inch rings. Fill a large bowl with water and put the sliced leeks in there. They will float to the top and any silt between the layers will sink to the bottom. Stir them around a bit to ensure all dirt falls off. Remove from water and drain on a paper towel or four.

Heat a skillet over medium heat and melt the butter. Toss in the leeks and saute until softened, about five minutes. They should not brown and the green bits should remain a glorious spring green.

Add the cream and nutmeg. Go easy on the nutmeg, you need maybe one or two runs down the grater, tops. Add the white pepper and let simmer gently for another five minutes. Turn heat down if cream begins to scorch.

Remove from heat and season to taste.

You could top this with parmesan cheese, but leeks are so beautifully subtle that I personally would feel that would be overpowering. However, I know you Americans like to top things with cheese, so I figured I’d throw it out there!

The photograph is potato farls (Irish potato bread) topped with creamed leeks, home cured bacon and a poached egg, for a delicious nouveau Irish breakfast!