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An incredibly delicious and ridiculously easy side dish. Also perfect for breakfast dishes, as photographed. Leeks are a wonderful spring vegetable that so many people overlook, and what’s more, they are C-H-E-A-P! Try this and you’ll be a leek convert, I promise!
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!
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Sex, Food, and Rock & Roll on 6.21.2010
I follow David Lebovitz’s method for cleaning leaks, which is even easier: cut off the tops and roots, then slice length-wise almost down to the bottom. Turn the leek and slice again, the same way. Dip in a bowl of cold water and swoosh around until all the silt is at the bottom of the bowl. Then you can cut the leek horizontally, and it’s already chopped up for you. No skimming little leek pieces out of water or dumping dirty water back over them in a colander.
ajane on 3.12.2010
Sounds, wonderful! Will try this for sure…
kaycarrasco on 3.11.2010
This looks great. And I *love* your method of removing the silt–how clever! Cooking with this wonderful, subtle vegetable is a delight and besides, something about leeks just makes me smile. So glad you posted this–thanks!